The enchilada is one of the oldest dishes in Mexican cuisine, with roots tracing back to the Aztec civilization where tortillas were rolled around small fish. The word 'enchilada' comes from the Spanish 'enchilar,' meaning 'to season with chile.'
Ancient Origins
Mayan and Aztec peoples wrapped tortillas around various fillings long before Spanish colonization. The earliest enchiladas were simple -- corn tortillas dipped in chile sauce, often filled with beans, squash, or fish.
Regional Variations
- Enchiladas Rojas: The most common, using dried red chiles
- Enchiladas Verdes: Made with tomatillo-based green sauce
- Enchiladas Suizas: Created in the 1950s at Sanborns restaurant in Mexico City
- Enchiladas Mole: Topped with complex mole sauce, especially in Oaxaca and Puebla