Enchiladas are a staple in Mexico; however, they can also be consumed in other regions of Central and South America. It is easy to identify enchiladas because the tortilla is covered in chili sauce. This sauce can be made with any kind of chilies and that is why there are many kinds of enchiladas, which are named after the sauce.
Some of the enchiladas are baked after having been drowned in salsa, while others are fried. Toppings may contain ingredients that vary with the region, although the general ingredients include cream and cheese.
In this article, you will learn more about the various enchiladas types that are present in Mexico.
Types Of Enchiladas
1. Chicken enchiladas
This, perhaps, has remained one of the most popular Mexican meals of all time. For good reason. They always taste really good and soothe the soul, and they instantly scream Mexican food. Although they are really tasty, homemade enchiladas are not the quickest meal, for they have a few stages and require several ingredients.
Chicken enchiladas are similar to the general enchiladas that are Mexican based, involving tortillas that are rolled with either shredded or chopped chicken and smothered in sauce. They are usually accompanied by melted cheese.
Here are some ingredients and features of this enchiladas type:
- Tortillas: Masa or wheat tortilla can be employed here, but masa, which is made from corn, is preferred.
- Filling: Only chicken pieces go into the preparation, sometimes ground chicken and it is usually cooked with cheese, beans and vegetables, which are diced into small pieces.
- Sauce: For the sauce, enchilada sauce is employed, which is a sauce manufactured using tomato paste, chili powder, garlic and oregano.
- The tortillas are then filled, rolled and put into a baking pan, making sure that the seam side is down.
- Baking: The enchiladas are then topped again with the sauce and more cheese and oven-baked until the cheese is melted and they are bubbly.
- Toppings: The effectively chopped cilantro, sour cream, diced onions and avocado slices form major toppings.
- Variations: The specifics of seasoning, cooking technique, and type of meat and beans all allow for variations, as do fruits, vegetables and sauces.
Storage: These enchiladas can be stored in the refrigerator for up to four days or are perfectly freezable for later consumption.
2. Beef enchiladas
Beef enchiladas are a Mexican cuisine that has restricted amounts of meat, incorporating a tortilla stuffed with beef and covered with this sauce, as well as cheese. This enchiladas type consists of:
- Tortillas: Corn tortillas should be used instead of the flour ones, but the latter is also acceptable.
- Filling: Ground beef, which is combined with cheese, beans, onions, garlic and spices.
- Sauce: Enchilada sauce, which is prepared from tomato paste, chili powder, garlic, oregano, and various other spices.
- The meat is placed inside tortillas and then wrapped and positioned with the folded part at the bottom of the baking tray.
- Baking: The enchiladas are smothered in sauce and cheese and then baked until the cheese is hot and looks melty.
- Toppings: Common toppings include cilantro, squashed pepper, minced onions, avocado and black olives with a savor of sour cream.
- Variations: It may also vary depending on what meats are used or whether beans or other vegetables and sauces are included in the preparation.
Storage: The cooked enchiladas should be put in the refrigerator to stay there for up to 4 days or frozen for later use.
3. Enchiladas Tapatia
Enchiladas Tapatias are a variation of enchiladas from Guadalajara, Jalisco, Mexico. This enchiladas type are:
- vegetarian enchiladas that can easily be made
- Stuffed with cheese and topped with the red sauce
- prepared using all sorts of meats, beans, vegetables and sauces, which will make it possible to make different types of stews.
- garnished with sour cream and thinly sliced green onions.
- It can be kept for up to four days in the refrigerator or it can be frozen for later use
- It is best accompanied by grilled chicken, lettuce, pico de gallo and avocado slices.
4. Enchiladas Suizas
Originally from Mexico City, Enchiladas Suizas or Swiss Enchiladas, is a well-known Mexican dish. Here are some features of this enchilada type:
- It is filled with either shredded chicken or beef.
- Housed in a delicate creamy sauce of tomatillo, onions, garlic and heavy cream or sour cream.
- For the toppings, you can include avocado slices, sour cream, queso fresco, or even grated parmesan cheese.
- It is preferable to be served with rice, beans and tortilla chips
- This makes them have their renowned ‘Swiss’ look coming from the white sauce applied to the potatoes.
- It comes with variations, ending with the kind of meat or vegetable used in preparation.
5. Enchiladas Potosinas
Enchiladas potosinas are enchiladas that originate from San Luis Potosi, Mexico.
Features of this enchiladas type include:
- Stuffed with cheese and salsa.
- It is topped with a red sauce derived from guajillo or cascabel chiles.
- Served with a layer of sour cream, crumbled cheese and chopped onion rings.
- Ideally accompanied with avocado slices, beans and tortilla chips.
- They are not covered with a heavy layer of sauce and they are never rolled.
- Some variations that can be made include using different types of cheeses, meats or vegetables.
- It is a dish that is strongly associated with the State of San Luis Potosí, Mexico and is a family-run business.
6. Enchiladas Verdes
Green enchiladas also known as enchiladas verdes, are a type of Mexican enchilada
Here are some features about this enchiladas type:
- Can be stuffed with chicken or cheese
- Wrapped in a green sauce consisting of cooked tomatillos, sautéed onions and garlic, pickled jalapenos, fresh cilantro and either sour cream or heavy cream
- Top it with cream of sour, avocado, cheese, and cream of cilantro or scallions
- It is usually accompanied by rice or beans or it can just be eaten with tortilla chips.
- Distinct in appearance due to the green sauce that covers them; this is what gives this dish their name.
- Variations can be made by using mutton, beef, lamb, chicken or even some vegetables.
- It can also be made using store-bought green enchilada sauce or salsa to complete the recipe.
7. Enchiladas Regias
There is a an enchiladas type called enchiladas regias or royal enchiladas, that are popular in Mexico. They are characterized by the richness and abundance of their filling, which includes:
- Red tortillas made with an ingredient known as broad chili and corn
- Panela cheese
- Potatoes and carrots stewed on a grill
- Chiles toreados
- Tomatillo green sauce
- It is traditionally consumed in the northern part of Mexico and is typically eaten as a Mexican appetizer or a snack.
Vegetarian Enchiladas Type
Vegetarian enchiladas are a tasty dish that incorporates a lot of vegetables and spices that encompass those individuals who do not like eating red meat.
Here are a few well-known vegetarian enchiladas type:
8. Cheese enchiladas
Melted cheese accumulates inside and is sometimes served with beans or vegetables but is served independently.
9. Bean enchiladas
A tortilla could be a circular flat-bread base utilized to form a burrito, which can be filled with dark beans, pinto beans, or refried beans, served as an incomparable cheese enchilada, and complemented with salsa.
10. Roasted vegetable enchiladas
Made with roasted vegetables, including zucchini, chime peppers, onions, and cheese, with salsa decorating.
11. Mushroom enchiladas
Accommodating sauteed mushrooms and onions, which are ordinarily served with cheese and sour cream.
12. Spinach and cheese enchiladas
The delightful spinach cheese adaptation of this kind of enchiladas is ordinarily made with beans or vegetables.
13. Vegetable enchiladas
Make sure the tortilla is cooked all through. Heap it up with sautéed veggies such as carrots, potatoes and zucchini. Add cheese and salsa to it.
14. Lentil enchiladas
Essentially, they are enchiladas that are cooked with lentils and, once in a while, served with cheese and salsa.
15. Barbecued portobello mushroom enchiladas
Stuffed with barbecued portobello mushrooms, it can be topped off with cheese or salsa.
Origin And History Of Enchiladas
Enchiladas originated from Mayan civilization and the early recipes can be traced to around 600 BC. The tradition of making tamales is said to have originated from the Mayan civilization, where small fish were used instead of meat, which is common today. A tortilla at this time was used as a spoon to scoop the toppings and fill the tortilla to the brim with the topping, then roll and eat.
Another way of consuming it was to dip the tortilla in chili sauce, roll it using the banana leaf to pick up the tortilla and then consume. The Spaniards also documented these dishes as well as the tamales; they trapped them and took them to Europe. The name for an enchilada came from the Nahuatl ‘chillaquill’ and means tortillas that are bathed in chili, whether they are accompanied by something else or not.
A fable has it that the word enchilada originates from Chiapas, and the locals used to punish an offender by feeding him a large portion of chili peppers, as a consequence of which he would have to drink a large amount of liquor as well.
This terminology first appeared in 1771 when the Bishop Vasco de Quiroga visited victims of a guerrilla from the Code of Chiapas who had bitten poisonous ants; however, the word “to consume” as the main meaning for “enchilada” did not begin to be used until 1877 in the region of Veracruz.
