Enchiladas: History, Types, and How to Make Them

Enchiladas are a popular Mexican dish made from corn tortillas filled with a mixture-often meat, cheese, beans, potatoes, or vegetables-then rolled up and covered with sauce. After adding plenty of cheese on top, the dish is baked until everything is heated and the cheese is gooey. This combination of textures and flavors is both hearty and cozy. Enchiladas aren’t just a comfort food in Mexico; their many versions are enjoyed all over the world, making them a favorite for food lovers everywhere.

Whether you prefer a simple cheese enchilada, a filling chicken version, or want to try one topped with mole sauce, the basics are the same: a soft tortilla, a tasty filling, and a flavorful sauce. The tortilla gives a slight chew, the filling adds richness, and the sauce brings everything together. Enchiladas are linked to family meals, holidays, and the joy of sitting down to good food, making them more than just something to eat-they’re a part of cultural traditions.

What Are Enchiladas?

Enchiladas are a classic Mexican food made of a corn tortilla wrapped around a savory filling, then covered in sauce. Even though the idea is simple, there are many ways to make them, so every enchilada can taste a little different. This dish highlights the variety and creativity found in Mexican cooking, shaped by many years of change and new ideas.

What makes enchiladas special is how easy they are to adapt. You will always find a tortilla, a filling, and a sauce-but what those are can change based on where you’re from, what’s in season, or your own tastes. This flexibility has helped enchiladas spread beyond Mexico, becoming a comfort food for many around the world.

Where Do Enchiladas Come From?

The first version of enchiladas probably appeared in ancient Mexico. People living in the Valley of Mexico would wrap corn tortillas around small pieces of fish, which was similar to a basic enchilada. Spanish explorers described food in tortillas at feasts in the 1500s. The word “enchilada” comes from the Spanish “enchilar,” meaning “to add chili.” The ancient Aztec word “chīllapītzalli” also means tortilla with chili. The term “enchilada” began appearing in Mexican cookbooks in the 19th century, showing the dish was already important to Mexican food culture.

Main Parts of Enchiladas

Even though enchiladas can be made in many ways, the basic parts usually stay the same. The tortilla is almost always corn, strong but bendy enough to hold the filling. Sometimes, early enchiladas were just tortillas dipped in chili sauce with no filling, showing the sauce is key. Fillings often include chicken, beef, cheese, beans, or vegetables. The sauce is what makes the flavor stand out, with popular options like red chili, green tomatillo, or mole, which is a rich sauce made from chilies, spices, nuts, and sometimes chocolate.

How Have Enchiladas Changed Over Time?

Enchiladas have changed a lot since their start, moving and adapting as Mexican people have moved and shared their food. The dish has picked up new styles from different places while still sticking to the original idea.

This growth reflects how tastes and ingredients have changed. What started as an easy way to eat tortillas has grown into many different types of meals wherever Mexican food is made.

Early Days in Mexico

Enchiladas first came from indigenous groups in Mexico. They wrapped foods in corn tortillas as a normal way to eat. When the Spanish arrived, they wrote about these foods, and while some European ingredients were added over time, corn tortillas remained important. As Mexican cooking became more organized, enchiladas turned up in old cookbooks, like “El cocinero mexicano” (1831), showing their place in daily life. The earliest version was just tortillas dipped in chili sauce, eaten like street food.

Enchiladas Around the World

As Mexican culture spread, so did enchiladas. In the United States, especially in Tex-Mex and New Mexican cooking, enchiladas often use flour tortillas, different kinds of cheese, and sauces like “chile gravy,” which is made with a thickener. Other countries in Central America put their own spin on enchiladas. In Honduras, an enchilada is more like an open tortilla topped with beef and salad. In Costa Rica, enchiladas are made as spicy pastries, and in Nicaragua, they are fried tortillas with beef and rice. These changes show how enchiladas can be made in many ways but still keep their name.

Different Types by Region

Enchiladas are made differently in different parts of Mexico and Central America. For example, “enchiladas potosinas” from San Luis Potosi are cheese-filled and have chili mixed into the dough. “Enchiladas suizas” (Swiss-style) are covered in a creamy white sauce, inspired by Swiss migrants who ran dairies. In Guatemala, enchiladas are made with lettuce, meat, vegetables, and beets, and topped with eggs and cheese. These changes show how the idea of a sauced tortilla with filling can have endless versions.

What Kinds of Enchiladas Are There?

There are many types of enchiladas, not just cheese or chicken. Each region can have its own popular version, and so can families and restaurants. Some are spicy, some are mild, some are filled with meat, while others are vegetarian or even seafood-based.

Well-Known Regional Types

Mexico has many local styles of enchiladas. For example:

• Enchiladas placeras: From Michoacán, filled with chicken and fresh vegetables.
• Enchiladas poblanas: Filled with chicken and poblano peppers, topped with Oaxaca cheese.
• Enchiladas San Miguel: From San Miguel de Allende, with guajillo chili flavor in the tortillas, cooked in a pan.
• New Mexican stacked enchiladas: Fried tortillas layered with sauce, cheese, and onions, sometimes topped with an egg.
• Honduran enchiladas: Similar to tostadas, flat not rolled, with beef and salad toppings.

Red, Green, and Mole Sauces

The sauce is what often makes enchiladas different from each other:

• Red sauce (Enchiladas con chile rojo): Made from dried red chilies, this sauce can be mild or very spicy, and sometimes includes tomato for extra flavor.
• Green sauce (Enchiladas verdes): Made with tomatillos, jalapeños, and sometimes other green chilies, this sauce is tangy and usually spicier than red sauce.
• Mole sauce (Enmoladas): Mole sauce is thick, dark, and rich, made from chilies, spices, nuts, seeds, and sometimes chocolate. It gives enchiladas a complex and often slightly sweet taste.

Fillings: Cheese, Chicken, Beef, Vegetarian

Some popular fillings include:

• Cheese: Classic and loved for its gooey, melted texture.
• Chicken: Often shredded and mixed with sauce and cheese.
• Beef: Ground or shredded beef is used for a hearty and tasty filling.
• Vegetarian: Fillings can include beans, spinach, roasted vegetables, or even butternut squash. Many people are now making vegan versions, using plant-based cheese and fillings.

Breakfast and Special Flavors

Enchiladas can also be eaten for breakfast, filled with scrambled eggs, potatoes, or sausage and topped with a breakfast-style sauce. Other special types include:

• Enfrijoladas: Topped with refried beans instead of chili sauce.
• Entomatadas: Covered in a simple tomato sauce for a milder taste.

What Ingredients Go into Enchiladas?

Making enchiladas is about putting together a few simple parts: tortillas, fillings, sauces, and toppings. Each one plays a big role in the taste and feel of the dish. With these basic ingredients, you can make many different kinds of enchiladas.

Tortillas: Corn or Flour?

The choice between corn and flour tortillas makes a big difference:

Corn tortillas are more common in Mexico. They are best when warmed or briefly fried so they don’t break. Flour tortillas are popular in the US and are easier to roll, but taste less “corny.”

Fillings and Flavors

Popular fillings are:

• Shredded chicken mixed with a little sauce or green chilies
• Ground beef with onions and spices
• Cheese (like cheddar, Monterey Jack, or Mexican cheeses such as Oaxaca)
• Black or pinto beans
• Roasted vegetables (zucchini, bell pepper, butternut squash, spinach)

The key is that the filling is well-seasoned to go with the sauce.

Sauces: Traditional and Modern

• Red sauce: Made from dried red chili peppers, sometimes with tomatoes.
• Green sauce: Made with tomatillos and green chilies.
• Mole: Thick, has many ingredients, often a little sweet.
• White sauce: Made with cheese or sour cream, more common in Tex-Mex dishes.

Homemade sauces can be healthier and full of flavor, but canned ones are convenient, too.

Toppings and Garnishes

• Melted cheese (cheddar, Monterey Jack, or Mexican blends)
• Sour cream or Mexican crema
• Chopped cilantro
• Diced onion or tomatoes
• Sliced avocado or guacamole
• Shredded lettuce
• Radishes, jalapeños, cotija cheese

Toppings add crunch and freshness to balance the dish.

How Do You Make Enchiladas?

Making enchiladas is simple if you follow some basic steps. You prepare the filling, sauce, and tortillas, then put them together and bake. Even someone new to cooking can make great enchiladas at home.

How to Assemble Enchiladas: Step by Step

Tips for Rolling and Baking

• If tortillas crack, warm them until soft.
• Don’t overfill or they may break when rolling.
• Keep rolled enchiladas seam-side down in the baking dish.
• If you want crispy edges, leave some exposed without sauce.
• Put under the broiler for a minute at the end for golden, bubbly cheese.

Home Variations

• Use leftover meat such as rotisserie chicken or shredded pork.
• Try bean and veggie fillings for vegetarian options.
• Mix and match cheeses.
• Use salsa verde or homemade sauces for different flavors.
• Add extras like onions, green chilies, or extra spices to the filling.

These ideas let you make enchiladas that fit your own taste.

What Sides Go Well with Enchiladas?

Enchiladas are great on their own but even better with a few side dishes. Sides can add different textures and help balance out the richness of the main dish.

Popular Sides: Rice, Beans, and More

• Mexican rice: Flavored with tomato and spices. It’s light and pairs well with sauce.
• Refried beans: Creamy and filling, soaks up extra sauce.
• Salads: Fresh green salad or Mexican Caesar salad adds crunch and freshness.
• Street corn salad or elote dip: Corn with cheese, chili, and cheese for a tangy side.

Fresh Salsas and Extras

• Guacamole: Creamy and cool, goes well with spice.
• Salsa: Green or red salsa adds brightness.
• Fresh toppings: Cilantro, tomatoes, avocado slices, onion, lettuce, radishes, and pickled jalapeños let people build their plate the way they like.
• Sour cream or crema: Adds a cool and creamy touch.

Best Drinks to Serve

• Margarita: Tangy and refreshing classic for adults.
• Agua fresca: Light drinks made from fruit or hibiscus; good for everyone.
• Beer: Mexican lager or light ale is simple and matches the food.
• Sparkling water or iced tea with lime cools the palate.

How to Store and Freeze Enchiladas?

Enchiladas are just as practical as they are tasty-they can be made ahead, stored, or frozen for later. Learning to store them properly helps you enjoy them again and saves you time.

How to Keep Leftovers Fresh

• Place leftover enchiladas in an airtight container after they cool.
• Store in the refrigerator for 3-4 days.
• If you’re going to eat them again, heat them to at least 165°F (74°C) for safety and best taste.
• They may become softer in the fridge, but the flavors deepen.

How to Freeze Enchiladas

• You can freeze enchiladas before or after baking for up to 3 months.
• For unbaked, cover tightly with foil and freeze. Thaw overnight in the fridge and bake when ready.
• For cooked, cool completely, then wrap or use freezer containers. Thaw in the fridge before reheating.
• Freeze in single portions for easy meals.

Best Ways to Reheat

• The oven works best: Cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until hot and bubbly. Remove foil near the end for a crispy top.
• Microwave for a quick single-serving meal, but expect softer tortillas.
• For frozen, thaw first in the fridge and reheat in the oven for best results.

Nutritional Information

The nutrition in enchiladas depends on what you put in them. You can make them as light or as rich as you want, depending on the fillings and toppings you use.

Calories by Filling and Sauce

Sauce and tortilla choice matter: cream-based sauces add more fat and calories. Corn tortillas are usually lower in calories and higher in fiber compared to flour tortillas.

Tips for Healthier Enchiladas

• Use lean cuts of meat, like chicken breast or turkey.
• Go meatless with black beans, pinto beans, or vegetables like spinach or zucchini.
• Use less cheese or pick a lower-fat cheese if you want to cut calories.
• Pick chili-based (not cream-based) sauces.
• Choose low-sodium, store-bought sauce options if not making sauce from scratch.
• Skip frying tortillas-warm in the microwave instead for less fat.
• Top with fresh veggies and avocado for nutrients and healthy fat.

Frequently Asked Questions (FAQs)

Do Enchiladas Have to Use Corn Tortillas?

Traditional enchiladas use corn tortillas because they hold up well and have authentic flavor, but flour tortillas are also common, especially in the US. Some recipes use a blend of both. Most of the time, it’s a personal or regional choice.

What’s the Difference Between Enchiladas, Burritos, and Quesadillas?

• Enchiladas: Usually rolled corn tortillas with filling, covered in sauce, and baked.
• Burritos: Large flour tortillas wrapped around a variety of fillings and often served dry (not covered in sauce).
• Quesadillas: Tortillas (corn or flour), mostly filled with cheese and maybe extras, cooked on a griddle until the cheese is melted and the outside is crisp, not usually sauced or baked.

Can Enchiladas Be Gluten-Free or Vegan?

Yes, very easily. Use 100% corn tortillas for gluten-free enchiladas. Make sure any sauces or extras don’t have flour (use cornstarch to thicken sauce if needed). For vegan enchiladas, use beans and veggies for filling and plant-based cheese. Some red and green sauces are already vegan; just double-check for chicken broth or dairy.

Enchiladas are a classic dish that keeps changing and finding new fans. Starting with simple ingredients like tortillas, filling, and sauce, you can make anything from a quick family meal to a special party dish. Each bite is a reminder of Mexican history and how food brings people together. Try making your own version, experimenting with new fillings, or sticking with the traditional-either way, you’ll be enjoying a dish with a long and tasty tradition.