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Enchilada
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<h2 id="etymology">Etymology</h2> <p>The <a href="/facts/Royal_Spanish_Academy/8gyv32NQ">Royal Spanish Academy</a> defines the word <i>enchilada</i>, as used in Mexico, as a rolled <a href="/facts/Maize/lJ6c5xMH">maize</a> <a href="/facts/Tortilla/eGnsY9v4">tortilla</a> stuffed with meat and covered with a <a href="/facts/Tomato/3d5Xsqw7">tomato</a> and <a href="/facts/Chili_pepper/DuuJkMdR">chili</a> <a href="/facts/Sauce/fJHMb2As">sauce</a>.<a class="footnote-ref" id="fnref:1" href="#fn:1"><sup>1</sup></a><a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> <i>Enchilada</i> is the past participle of the <a href="/facts/Mexican_Spanish/KNxH5Az8">Mexican Spanish</a> <i>enchilar</i>, "to add <a href="/facts/Chili_pepper/DuuJkMdR">chili pepper</a> to"; literally, "to season (or decorate) with chili".<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> </p> <h2 id="history">History</h2> <p>Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to <a href="/facts/Aztec_civilization/Tn5vj064">Aztec</a> times.<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> The people living in the lake region of the <a href="/facts/Valley_of_Mexico/ptTdmJjh">Valley of Mexico</a> traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, <a href="/facts/Bernal_D%C3%ADaz_del_Castillo/Lhpz8XXA">Bernal Díaz del Castillo</a> documented a feast enjoyed by Europeans hosted by <a href="/facts/Hern%C3%A1n_Cort%C3%A9s/fE9mIdW1">Hernán Cortés</a> in <a href="/facts/Coyoac%C3%A1n/lscvWUys">Coyoacán</a>, which included foods served in corn tortillas. (Note that the native <a href="/facts/Nahuatl/MTVHtb8U">Nahuatl</a> name for the flat corn bread used was <i>tlaxcalli</i>; the Spanish gave it the name <i>tortilla</i>.)<a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a><a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a><a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a><a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a> The <a href="/facts/Nahuatl/MTVHtb8U">Nahuatl</a> word for enchilada is <i>chīllapītzalli</i> [t͡ʃiːlːapiːˈt͡salːi], which is formed of the Nahuatl word for "chili", <i>chīlli</i> [ˈt͡ʃiːlːi] and the Nahuatl word for "flute", <i><a href="/facts/Tlap%C4%ABtzalli/VBM0bsf5">tlapītzalli</a></i> [t͡ɬapiːˈt͡salːi].<a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a> In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, <i>El cocinero mexicano</i> (<i>"The Mexican Chef"</i>), published in 1831,<a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a> and in Mariano Galvan Rivera's <i>Diccionario de Cocina</i>, published in 1845.<a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a><a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a> </p> <h2 id="varieties">Varieties</h2> <p>In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in <a href="/facts/Chili_pepper/DuuJkMdR">chili</a> sauce and eaten without fillings.<a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a><a class="footnote-ref" id="fnref:14" href="#fn:14"><sup>14</sup></a> There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. <i>enchilada tapatia</i> would be a <a href="/facts/Recipe/ath1TWwf">recipe</a> from <a href="/facts/Jalisco/AEPhKbol">Jalisco</a>.<a class="footnote-ref" id="fnref:15" href="#fn:15"><sup>15</sup></a> </p><p>Varieties include: </p> <ul><li><i>Enchiladas con chile rojo</i> (with red chile) is a traditional red enchilada sauce, meat, composed of dried red <a href="/facts/Chili_pepper/DuuJkMdR">chili peppers</a> soaked and ground into a sauce with other <a href="/facts/Seasoning/seFzEEhR">seasonings</a>, <i>Chile Colorado</i> sauce adds a <a href="/facts/Tomato/3d5Xsqw7">tomato</a> base.<a class="footnote-ref" id="fnref:16" href="#fn:16"><sup>16</sup></a></li> <li><i>Enchiladas con mole</i>, instead of chili sauce, are served with <a href="/facts/Mole_(sauce)/Y0yomBfv"><i>mole</i></a>,<a class="footnote-ref" id="fnref:17" href="#fn:17"><sup>17</sup></a> and are also known as <i>enmoladas</i>.<a class="footnote-ref" id="fnref:18" href="#fn:18"><sup>18</sup></a></li> <li><i>Enchiladas placeras</i> are <a href="/facts/Michoac%C3%A1n/oBFCgCVL">Michoacán</a> plaza-style, made with vegetables and poultry.<a class="footnote-ref" id="fnref:19" href="#fn:19"><sup>19</sup></a></li> <li><i>Enchiladas poblanas</i> are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.<a class="footnote-ref" id="fnref:20" href="#fn:20"><sup>20</sup></a></li> <li><i>Enchiladas potosinas</i> originate from <a href="/facts/San_Luis_Potosi/x3j0nGCx">San Luis Potosi</a>, Mexico, and are made with cheese-filled, chili-spiced masa.<a class="footnote-ref" id="fnref:21" href="#fn:21"><sup>21</sup></a></li> <li><i>Enchiladas San Miguel</i> are <a href="/facts/San_Miguel_de_Allende/MvFWhKU3">San Miguel de Allende</a>-style enchiladas flavored with <a href="/facts/Guajillo_chili/vlwnRTpu">guajillo chilies</a> by searing the flavor into the tortillas in a frying pan.<a class="footnote-ref" id="fnref:22" href="#fn:22"><sup>22</sup></a></li></ul> <ul><li><i>Enchiladas suizas</i> (<a href="/facts/Swiss_cuisine/e3LdNWIX">Swiss</a>-style) are topped with a milk- or cream-based white sauce such as <i><a href="/facts/B%C3%A9chamel_sauce/LuLoI4PH">béchamel</a></i>. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.<a class="footnote-ref" id="fnref:23" href="#fn:23"><sup>23</sup></a></li> <li><i>Enfrijoladas</i> are topped with refried beans rather than chili sauce; their name comes from <i>frijol</i>, meaning "<a href="/facts/Bean/LPqkC1qW">bean</a>".<a class="footnote-ref" id="fnref:24" href="#fn:24"><sup>24</sup></a><a class="footnote-ref" id="fnref:25" href="#fn:25"><sup>25</sup></a></li> <li><i><a href="/facts/Entomatada/IwsJAlDz">Entomatadas</a></i> are made with tomato sauce instead of chili sauce.<a class="footnote-ref" id="fnref:26" href="#fn:26"><sup>26</sup></a></li> <li><i>Enchiladas montadas</i> (stacked enchiladas) are a <a href="/facts/New_Mexican_cuisine/yunI65c4">New Mexico</a> variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling. The stack is often topped (<i>montada</i>) with a fried egg. Shredded lettuce and black olive slices may be added as a garnish.<a class="footnote-ref" id="fnref:27" href="#fn:27"><sup>27</sup></a></li> <li><i>Enchiladas verdes</i> are sauced with <a href="/facts/Salsa_verde/ctsfzAcb">salsa verde</a> and typically made with white corn tortillas, filled with poached chicken breasts and topped with <a href="/facts/Queso_fresco/uQkQERbU">queso fresco</a>.<a class="footnote-ref" id="fnref:28" href="#fn:28"><sup>28</sup></a></li> <li><i>Enjococadas</i> are baked corn tortillas covered in <a href="/facts/Jocoque/0c4DPjA6">jocoque</a> and filled with <a href="/facts/Queso_panela/9ewhtHL0">queso panela</a> and chile poblano.<a class="footnote-ref" id="fnref:29" href="#fn:29"><sup>29</sup></a></li></ul> <h2 id="fillings-toppings-and-garnishes">Fillings, toppings and garnishes</h2> <p>Fillings include <a href="/facts/Meat/DUHTTM1d">meat</a> (e.g. <a href="/facts/Beef/yAvkT7Nq">beef</a>, <a href="/facts/Poultry/u8hUQ64j">poultry</a>, <a href="/facts/Pork/TuIYFNeU">pork</a>, <a href="/facts/Seafood/geXBKfzJ">seafood</a>) or <a href="/facts/Cheese/JrG8nGCm">cheese</a>, <a href="/facts/Potatoes/F8jRVExs">potatoes</a>, <a href="/facts/Vegetables/j3AlDG64">vegetables</a>, <a href="/facts/Beans/LPqkC1qW">beans</a>, <a href="/facts/Tofu/qAJGQXpt">tofu</a>, and any combination thereof. Enchiladas are commonly topped or garnished with <a href="/facts/Cheese/JrG8nGCm">cheese</a>, <a href="/facts/Sour_cream/DfoCEtpQ">sour cream</a>, <a href="/facts/Lettuce/o68aNEJX">lettuce</a>, <a href="/facts/Olive/tWecyIbg">olives</a>, chopped <a href="/facts/Onion/2ajXf00d">onions</a>, <a href="/facts/Chili_pepper/DuuJkMdR">chili peppers</a>, sliced <a href="/facts/Avocado/kcnDbYQn">avocado</a>, and <a href="/facts/Salsa_(sauce)/72H7VBzk">salsa</a>, or fresh <a href="/facts/Coriander/v4Sa5K4T">cilantro</a>. </p> <h2 id="outside-of-mexico">Outside of Mexico</h2> <h3>Costa Rica</h3> <p>In <a href="/facts/Costa_Rican_cuisine/3UzR1W5g">Costa Rica</a>, the enchilada is a common, small, spicy pastry made with <a href="/facts/Puff_pastry/NdAJUjFj">puff pastry</a> and filled with diced potatoes spiced with a common variation of <a href="/facts/Tabasco_sauce/0pftyneg">Tabasco sauce</a> or other similar sauces. Other variations include fillings made of spicy chicken or minced meat.<a class="footnote-ref" id="fnref:30" href="#fn:30"><sup>30</sup></a> </p> <h3>Honduras</h3> <p>In <a href="/facts/Honduran_cuisine/pBMsrdQh">Honduras</a>, enchiladas look and taste very different from those in Mexico; they are not corn tortillas rolled around a filling, but instead are flat, fried, corn tortillas topped with ground beef, salad toppings (usually consisting of cabbage and tomato slices), a tomato sauce (often ketchup blended with butter and other spices such as cumin), and crumbled or shredded cheese. They look and taste much like what many people call a <a href="/facts/Tostada_(tortilla)/MYGY9jc2">tostada</a>.<a class="footnote-ref" id="fnref:31" href="#fn:31"><sup>31</sup></a> </p> <h3>Nicaragua</h3> <p>In <a href="/facts/Nicaraguan_cuisine/ypXf0nWW">Nicaragua</a>, enchiladas are different from the other ones in Central America and resemble those in Mexico; they are corn tortillas filled with a mixture of ground beef and rice with chili, they are then folded and covered in egg batter and deep fried. It is commonly served with a cabbage and tomato salad (either pickled salad or in cream and tomato sauce). The Nicaraguan enchilada resembles the <a href="/facts/Empanada/WEVa7EuR">empanada</a> of other countries.<a class="footnote-ref" id="fnref:32" href="#fn:32"><sup>32</sup></a> </p> <h3>Guatemala</h3> <p>In <a href="/facts/Guatemalan_cuisine/okTSUCjP">Guatemala</a>, enchiladas look much like Honduran enchiladas but the recipe is different. This version most commonly begins with a leaf of fresh lettuce, then a layer of 'picado de carne,' which includes meat (generally ground beef, shredded chicken, or pork) and diced vegetables (carrot, potato, onion, celery, green bean, peas, red bell pepper, garlic, bay leaf, seasoned with salt and black pepper). The next layer in the recipe is the 'curtido' layer which includes more vegetables (cabbage, beets, onions, and carrots). After this is two or three pieces of sliced hard boiled egg, then thin sliced white onion, and finally a drizzle of mild red salsa. The dish is topped with either queso seco or queso fresco and garnished with <a href="/facts/Cilantro/v4Sa5K4T">cilantro</a>.<a class="footnote-ref" id="fnref:33" href="#fn:33"><sup>33</sup></a> </p> <h2 id="see-also">See also</h2> <ul> <li>Food portal</li></ul> <ul><li><a href="/facts/Cannelloni/Isz3gMFp">Cannelloni</a></li> <li><a href="/facts/Empalme_(food)/9fycEdLs">Empalme</a></li> <li><a href="/facts/Enchirito/6a4WEJGY">Enchirito</a></li> <li><a href="/facts/Hortob%C3%A1gyi_palacsinta/5Vf6nNy2">Hortobágyi palacsinta</a></li> <li><a href="/facts/Mexican_cuisine/z7RvvgqP">Mexican cuisine</a></li> <li><a href="/facts/New_Mexican_cuisine/yunI65c4">New Mexican cuisine</a></li> <li><a href="/facts/Tex-Mex_cuisine/eRcIbap5">Tex-Mex cuisine</a></li> <li><a href="/facts/Burrito/umJJDrYg">"Wet" burrito</a></li> <li><a href="/facts/List_of_Mexican_dishes/1HQbl25B">List of Mexican dishes</a></li></ul> <h2 id="notes">Notes</h2> <ul><li>Galvan Rivera, Mariano (1845). <a href="https://archive.org/details/bub_gb_NdQqAAAAYAAJ"><i>Diccionario de Cocina o el Nuevo Cocinero Mexicano en Forma Diccionario</i></a> (Second ed.). Mexico: Imprenta de I Cuplido. p. <a href="https://archive.org/details/bub_gb_NdQqAAAAYAAJ/page/n304">297</a>. enchiladas.</li> <li><i>El Cocinero Mexicano o coleccion de los mejores recetas para guisar al estilo americano y de las mas selectas segun el metodo de los cocinas Espanola, Italiana, Francesca e Inglesa, 3 vols</i>. Vol. 1. Mexico City: Imprenta de Galvan a cargo de Mariano Arevalo. 1831. pp. 78–88. <a href="/facts/OCLC_(identifier)/Yqad8waq">OCLC</a> <a href="https://search.worldcat.org/oclc/34129684">34129684</a>.</li></ul> <h2 id="external-links">External links</h2> <ul><li> The dictionary definition of enchilada at Wiktionary</li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>"enchilada". Diccionario de la Lengua Española, Vigésima segunda edición (in Spanish). Real Academia Española. 2003. ISBN 84-670-0317-0. Archived from the original on 4 October 2008. Retrieved 25 July 2008. <a href="84-670-0317-0" target="_blank">84-670-0317-0</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Styles Carvajal, Carol; Horwood, Jane & Rollin, Nicholas (2004). Concise Oxford Spanish Dictionary: Spanish-English/English-Spanish. Oxford University Press. p. 253. ISBN 9780198609773. enchilada. <a href="9780198609773" target="_blank">9780198609773</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>"enchilar". Diccionario de la Lengua Española, Vigésima segunda edición (in Spanish). Real Academia Española. 2015. ISBN 978-84-670-0317-8. Archived from the original on 9 June 2011. Retrieved 9 September 2010. <a href="978-84-670-0317-8" target="_blank">978-84-670-0317-8</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>Zeldes, Leah A. (10 November 2010). "Eat this! Enchiladas, Mexican comfort food". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 9 April 2016. Retrieved 18 May 2011. <a href="https://web.archive.org/web/20160409103456/http://www.diningchicago.com/blog/2010/11/10/eat-this-enchiladas-mexican-comfort-food/" target="_blank">https://web.archive.org/web/20160409103456/http://www.diningchicago.com/blog/2010/11/10/eat-this-enchiladas-mexican-comfort-food/</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>"Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery". Mexican References Food And Culture. Oregon State University. Archived from the original on 18 July 2007. Retrieved 14 July 2008. <a href="https://web.archive.org/web/20070718154326/http://food.oregonstate.edu/ref/culture/mexico_smith.html" target="_blank">https://web.archive.org/web/20070718154326/http://food.oregonstate.edu/ref/culture/mexico_smith.html</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>Parker, Margaret (12 October 2006). "History of Mexican Cuisine". Inner City Conservative Journal. Archived from the original on 17 October 2008. Retrieved 9 July 2008. <a href="https://web.archive.org/web/20081017034655/http://www.iccjournal.biz/StudentScholars/Undergraduate/history_of_mexican_cuisine.htm" target="_blank">https://web.archive.org/web/20081017034655/http://www.iccjournal.biz/StudentScholars/Undergraduate/history_of_mexican_cuisine.htm</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>Conrad, Jim. "A Thumbnail History of Mexican Food". Mercados: Traditional Mexican Markets (blog). Archived from the original on 5 July 2008. Retrieved 9 July 2008. <a href="https://web.archive.org/web/20080705092347/http://www.mexicanmercados.com/food/foodhist.htm" target="_blank">https://web.archive.org/web/20080705092347/http://www.mexicanmercados.com/food/foodhist.htm</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>Stradley, Linda. "History of Tortillas & Tacos". What's Cooking America (blog). Archived from the original on 5 July 2008. Retrieved 14 July 2008. <a href="http://whatscookingamerica.net/History/Tortilla_Taco_history.htm" target="_blank">http://whatscookingamerica.net/History/Tortilla_Taco_history.htm</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>Karttunen, F. (1983). An analytical dictionary of Nahuatl. University of Texas Press. p. 52. ISBN 0-8061-2421-0. <a href="0-8061-2421-0" target="_blank">0-8061-2421-0</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>Zeldes, Leah A. (10 November 2010). "Eat this! Enchiladas, Mexican comfort food". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 9 April 2016. Retrieved 18 May 2011. <a href="https://web.archive.org/web/20160409103456/http://www.diningchicago.com/blog/2010/11/10/eat-this-enchiladas-mexican-comfort-food/" target="_blank">https://web.archive.org/web/20160409103456/http://www.diningchicago.com/blog/2010/11/10/eat-this-enchiladas-mexican-comfort-food/</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> <li id="fn:11"><p>"Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery". Mexican References Food And Culture. Oregon State University. Archived from the original on 18 July 2007. Retrieved 14 July 2008. <a href="https://web.archive.org/web/20070718154326/http://food.oregonstate.edu/ref/culture/mexico_smith.html" target="_blank">https://web.archive.org/web/20070718154326/http://food.oregonstate.edu/ref/culture/mexico_smith.html</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></p></li> <li id="fn:12"><p>Pilcher, Jeffrey (Winter 2008). "Was the Taco Invented in Southern California?". Gastronomica. 8 (1). Berkeley, California: University of California Press: 26–38. doi:10.1525/gfc.2008.8.1.26. <a href="/wiki/Gastronomica" target="_blank">/wiki/Gastronomica</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></p></li> <li id="fn:13"><p>Bowman, Barbara (2004). "Enchiladas as Mexican street food". Gourmet Sleuth (blog). Archived from the original on 4 December 2008. Retrieved 31 July 2008. <a href="https://web.archive.org/web/20081204101956/http://www.gourmetsleuth.com/enchiladas.htm" target="_blank">https://web.archive.org/web/20081204101956/http://www.gourmetsleuth.com/enchiladas.htm</a> <a href="#fnref:13" class="footnote-back-ref">↩</a></p></li> <li id="fn:14"><p>Bayless, Rick (2008). "Mexico one plate at a time: The Whole Enchilada". Archived from the original on 1 December 2008. Retrieved 31 July 2008. <a href="https://web.archive.org/web/20081201020623/http://www.rickbayless.com/tv/season1/enchilada.html" target="_blank">https://web.archive.org/web/20081201020623/http://www.rickbayless.com/tv/season1/enchilada.html</a> <a href="#fnref:14" class="footnote-back-ref">↩</a></p></li> <li id="fn:15"><p>"Recipe for Enchiladas Tapatias". MexicanRecipes.me. Archived from the original on 22 December 2011. Retrieved 7 April 2012. <a href="http://www.mexicanrecipes.me/enchiladastapatias2.htm" target="_blank">http://www.mexicanrecipes.me/enchiladastapatias2.htm</a> <a href="#fnref:15" class="footnote-back-ref">↩</a></p></li> <li id="fn:16"><p>Anderson, Don & Anderson, Janet (19 September 2007). "Chile colorado (recipe)". Anderson Kitchen (blog). Archived from the original on 18 April 2009. 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