An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.

Enchiladas date back to the Mayans. Corn was a staple crop at the time and corn tortillas were common. These were originally called tlaxcalli. The Spanish conquistadors changed the name from tlaxcalli to tortilla upon their arrival to the Western Hemisphere.

Where Did Enchiladas Come From? The roots of enchilada date back to the Aztec Empire. Its long history goes way back to pre-Columbian days when eating foods wrapped in a tortilla was the most popular way to eat in the Aztec Empire, particularly in the region of Mexico by the Yucatan.

Loaded Chicken Enchiladas are made with shredded chicken, rice, beans, corn, bell pepper, and onion mixed in a creamy sauce and topped with cheese and homemade enchilada sauce. Mexican food is quite possibly my favorite type of food.

Five Enchilada Facts That Will Make You Say YUM

• Enchiladas Almost Missed America. Obviously, enchiladas did not originate in the United States.
• The Enchiladas We Know Aren't The Originals.
• They're Common In Costa Rica.
• It's A Street Food.
• The Original Enchiladas Were Simple.

Interesting Food Facts about Enchilada Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.” Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.

Origin of the Enchilada The Mayans were among the first people to make what resembled enchiladas with empty corn tortillas immersed in chili sauce. Later on, when Spanish conquerors reached Mexico, they recorded the dish and added other ingredients to it.

Five Enchilada Facts That Will Make You Say YUM

• Enchiladas Almost Missed America. Obviously, enchiladas did not originate in the United States.
• The Enchiladas We Know Aren't The Originals.
• They're Common In Costa Rica.
• It's A Street Food.
• The Original Enchiladas Were Simple.

Temples were sacked and palaces and records burnt. But the conquistadors were content to appropriate much of its cuisine – including enchiladas. From the Spaniards' perspective, they were unusually appealing. Not only were they tasty, but they were also simple to cook – and could even be eaten on the march.

One of the main differences between enchiladas and burritos is that the enchilada is usually made with corn tortillas and the burrito is made with flour. The second difference between the two is that you eat enchiladas with a fork. They are covered in (smothered with) sauce.

This dish is very nutritious because it contains a healthy filling with meat, cheese, or vegetables wrapped in a tortilla with chili sauce. Enchiladas have become a symbol of a traditional Mexican meal with their perfect combination of meat, cheese, tortilla, and sauce.

Originally, enchiladas were created within the Aztec empire. But the food that the Aztecs ate underwent modifications after the Spanish conquistadors invaded what would become Latin America. The Spanish added meat to the wraps being made by the Aztecs, as well as spicy sauces.

Origin of the Enchilada The Mayans were among the first people to make what resembled enchiladas with empty corn tortillas immersed in chili sauce. Later on, when Spanish conquerors reached Mexico, they recorded the dish and added other ingredients to it.

As early as the preclassical period (c. 2000-250 BC), the Maya of the Yucatán Peninsula are known to have dipped corn tortillas in pumpkin seeds, rolled them around a chopped, hard-boiled egg and then covered them in a rich tomato sauce.

How to make great enchiladas

• Spice Up Your Life. Enchiladas typically rely on red, green, or brown sauces (brown being the Tex-Mex style featuring a mix of gravy and chiles).
• Treat Your Tortillas Right.
• Fill 'Er Up.
• Do Skimp on the Sauce.
• Balance Things Out with Garnishes.

When the US annexed Texas (1845), California and the South-West (1846-8), Mexican dishes began to find their way into American culture – laying the foundations for what would eventually become known as 'Tex-Mex' cuisine. Enchiladas were at the forefront of this process.