Dish · mexican
Enchilada
Corn tortillas are dipped in chile sauce, filled with shredded chicken, rolled, and baked, then topped with more sauce, queso fresco, and onion.
Where it comes from
Enchiladas grew from an old Mexican habit of dipping tortillas in chile sauce to keep them soft and add flavor; the practice predates written recipes and varies by region and chile used.
What cooks argue about
The fight is over the tortilla: dip it raw in sauce before rolling, which risks it tearing, or fry it briefly first for structure, which some say dulls the chile's flavor.
Nobody has published a enchilada recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.