The idea behind the dish
The word comes from the verb enchilar, which roughly means “to season or coat with chile.” An enchilada is a tortilla that has been dipped or bathed in a sauce, then filled or folded and served. Its core is simple, and the huge variety comes from which sauce, which filling and which toppings are chosen.
Origins are hard to pin down. Sauced tortillas of various kinds were eaten in central Mexico long before any dish went by this exact name, and different regions developed their own versions. It is safer to treat enchiladas as a family of related dishes than as a single recipe.
How the tortilla is prepared
The tortilla is the part that most often goes wrong. A cold tortilla cracks when rolled, and a tortilla soaked in sauce for too long falls apart. Traditional cooks solve both problems with a brief pass through hot oil. A few seconds on each side makes the tortilla pliable and creates a thin barrier that slows sogginess. Then the tortilla is dipped in warm sauce, filled and rolled or folded.
Lighter alternatives exist. Some cooks warm the tortillas on a dry griddle or briefly steam them instead of frying. The texture is a bit different, but the tortilla still bends without breaking. Corn tortillas are typical, and sturdier, slightly stale ones hold up better than fresh, soft ones. Careful with hot oil: dry the tortillas, add them gently and keep the pan attended.
The main sauce families
Red chile sauce. Dried chiles such as guajillo and ancho are commonly toasted, soaked and blended with garlic, spices and some of their soaking liquid. The sauce is often fried briefly in fat to deepen it. The result ranges from mild to hot depending on the chiles chosen. Sauces like these depend on toasting chiles properly, because scorched chiles turn bitter.
Green sauce. Tomatillos, fresh green chiles, onion, garlic and cilantro are cooked and blended into a bright, tangy sauce. Using a tomatillo salsa as the base gives enchiladas verdes their characteristic acidity. Cream is often added in some versions.
Tomato-based sauce. Enchiladas entomatadas use a sauce made mainly from tomatoes, which is usually milder and sweeter.
Mole. Enchiladas covered in a complex, dark sauce are often called enmoladas. The sauce takes the place of simpler chile sauces, and the dish is common at celebrations. The deep flavor of mole sauce comes from a long list of ingredients, so enmoladas are often made with leftover or prepared mole.
Bean sauce. In enfrijoladas, the tortillas are dipped in a smooth, seasoned bean purée rather than a chile sauce. They are filling and mild, and the idea shows how pot beans can become a sauce in their own right.
Common fillings
Fillings are usually kept modest so the sauce stays the focus:
- Shredded chicken, which is the most widespread filling
- Fresh cheese, such as crumbled queso fresco, often with chopped onion
- Shredded or ground beef or pork
- Eggs, potatoes or vegetables
- Beans or cooked greens
Many enchiladas have little or no filling inside and are instead folded into quarters and covered in toppings. This is common when the cook wants the sauce to be the star.
Regional and named styles
Styles overlap and names vary, so the following are general descriptions only.
- Enchiladas suizas are generally topped with cream and melted cheese and baked or broiled. The name is commonly linked to the use of dairy, and the exact history is debated.
- Enchiladas potosinas, from San Luis Potosí, are traditionally made with a chile-flavored masa, so the chile is in the tortilla itself.
- Enchiladas mineras, associated with Guanajuato and mining towns, are usually served with a red chile sauce and garnished with vegetables and cheese. They are a well-known part of Bajio cuisine.
- Enchiladas de mole and enfrijoladas are widespread, with local variations in their sauces.
Texture is also a regional matter. In some places the enchilada is served soft and saucy, while elsewhere the tortilla is fried until slightly crisp before it is sauced.
Toppings and sides
Typical toppings include crumbled or grated cheese, thinly sliced onion, and a drizzle of cream. Shredded lettuce, radish, avocado and fresh herbs are also common, depending on the region. Cotija, a salty, crumbly cheese, is one frequent choice among the finishing toppings that add contrast. Rice and refried beans are common accompaniments.
Making them hold together
A few practical points apply broadly:
- Warm the sauce so the tortillas absorb it without chilling.
- Work in small batches so each tortilla is still warm when rolled.
- Place the rolled tortillas seam-side down, close together, so they support each other.
- Serve promptly, since enchiladas soften as they sit.
If baking, a short time in a hot oven is enough to melt the cheese and warm the filling through. When using cooked chicken or other meat, keep it refrigerated until needed and reheat the finished dish until it is steaming hot throughout. Leftovers should be chilled promptly.
A flexible dish
Because the structure is simple, enchiladas lend themselves to whatever sauce and filling are on hand. That adaptability is likely a major reason the dish has spread so widely, and why one household’s version can look quite different from another’s.