Enchilada

Red enchiladas with guajillo pepper.

Green enchiladas, variant where tortillas are bathed with green sauce

The enchiladas are a dish of the gastronomy of Mexico and Central America, in each country the preparation and ingredients are different, in Mexico it is made with rolled or folded corn tortillas and bathed in some spicy sauce. It is one of the most popular dishes in Mexico and presents great diversity in the different regional cuisines of the country. Depending on the style, the enchilada can be accompanied or filled with meats -chicken, beef, turkey- cheese or cooked vegetables; In addition, it is usually accompanied by some additional garnish, which generally consists of chopped or sliced fresh onion, lettuce, heavy cream, and/or cheese.

Varieties

• Green enchiladas: accompanied with a spicy sauce of tomatillo or green tomatoes, are the typical variety in the center of the country.
• Red enchiladas: the base of your salsa can be the (ji)tomate (although these are called enjitomatadas) or dried peppers (chile guajillo) that give you the red color.
• Enchiladas michoacanas: are accompanied by chicken and cut potatoes in fried cubes in the mole. They are filled with tomatoes, onion in vinegar and oregano, covered with cabbage, added a sauce of (ji)tomate and added cheese.

Red chili enchiladas guajillo

• Swiss enchiladas: prepared with a green sauce based on a cream of milk and gratined cheese covers, instead of the most common fresh cheese in another type of enchiladas. Some restaurants are usually prepared with non-pictant red sauce, using tomato in preparation.
• Huastecas enchiladas: freshly made corn tortillas, bathed in red or green sauce, sprinkled with brown cheese and adorned with avocado slices; they are accompanied with a syrup sheet (sleep meat) and a garnish of black or berry beans.
• Mole enchiladas or towed: covered with populated mole and occasionally straightened with garnjoli.
• Chilorio enchiladas: they are pork meat.
• Enchiladas regiomontanas: Originals of Monterrey, are filled with fresh or northern cheese, slightly fried in oil and bathed with wide chili sauce, served with fries and lettuce and fresh tomato as salad.

Potosins enchiladas

• Potosins enchiladas: originals from the municipality of Soledad de Graciano Sánchez in S.L.P. In order to make it, chili is added to the nixtamal to obtain its characteristic red colour; made with small tortillas, filled with cheese and spicy sauce, accompanied by beans, avocado and cream.
• Queretana enchiladas: They are made with tortillas bathed in red sauce, filled with chicken and have potato and carrot cut in cubes and fried.

Iztapalapa Enchilada Festival.

• Mexican enchiladas: prepared with green sauce, cream and red sauce, in order of the colors of the Mexican flag.
• Northern enchiladas: The base of the sauce is tomato and chipotle pepper, with gratined cheese and usually filled with chicken or potatoes.
• Enchiladas del suelo: It is a variety in which the tortilla is not fried, it passes through a spicy and thick red room, and then puts a little on the roaster, it is filled with potato with cheese and cream to taste, are rather dry. Originals from Sinaloa.
• Red wheel enchiladas: In the state of Oaxaca, they are a mixture of orange sauce and this is called red mole, the tortilla is golden placed chicken in the center of the tortilla and is immersed for one or two minutes they are put cheese, cream and onion in thin slices.
• Cooled: bathed in a bean sauce, instead of hot sauce.
• Grown up: any kind of filling and bathe in cream sauce.
• Sweet enchiladas: originals of Colima, have a sweet taste as the mole is added piloncillo and raisins.
• Girl enchiladas (or gringas): originals from the southwest of the United States. The red mule (salsa) tortillas are covered, chicken meat is added, rolled, covered with cheddar cheese, chopped black olives (among other ingredients never used in Mexico), and finally baked.

Enchiladas in other countries and cuisines

• Enchiladas guatemaltecas: Made with corn fried tortilla, carrying on lettuce, a slice of beet and cabbage, chopped beef, hard egg in slices and cheese.
• Honduran enchiladas: Made from a fried tortilla of condimentated corn dough, pessed chopped meat, washed cabbage with boiling water then chopped and cured in cold water sausage with salt and lemon or vinegar, tomato sauce with tomato chips and seasonings, and sprinkled cheese on top.
• Nicaraguan enchiladas: enchiladas made from large corn tortillas, rice, flour and vegetables.
• Costa Rican enchiladas: these corresponds to a salty snack made from wheat flour that exchanges the traditional corn tortilla, by leaf paste, and the padding seasoned with spicy sauce can be of potato with ground meat, mechada meat or chicken.