Enchiladas represent one of the fundamental cooking techniques of Mexican cuisine — enchilar, to cook in or with chiles. The dish's simplicity disguises the technique: a corn tortilla that has been quickly passed through hot chile sauce, not just draped with cold sauce, is a different dish than one that hasn't. The sauce softens the tortilla (preventing cracking), the heat blooms the chile flavor, and the double application (pre-roll through sauce + post-roll coverage) creates a coherent dish rather than bread with condiment.
The dish is pre-Columbian in origin — the Aztecs ate rolled, chile-sauced tortillas, documented by Spanish observers — with the specific modern forms varying considerably by region.
The Three Sauce Traditions
1. Enchiladas Rojas (Red Chile Sauce)
Made from dried chiles (ancho, guajillo, mulato, pasilla) that have been toasted, soaked in hot water, and blended with garlic, cumin, and oregano, then fried in oil to concentrate the flavor. The most common style across central Mexico.
2. Enchiladas Verdes (Green Sauce)
Made from tomatillos (tomates verdes — the small, husked, acidic green tomato), roasted green chiles, garlic, and onion, blended and cooked. Brighter, more acidic flavor than red enchiladas. Particularly common in Mexico City.
3. Enchiladas con Mole
Made with mole negro or mole rojo — the most complex preparation. Associated with Oaxaca, Puebla, and special occasions. The mole adds depth, complexity, and the bitter-sweet chocolate note.
The Complete Recipe — Enchiladas Rojas
Serves: 4 | Time: 1 hour
Red Chile Sauce
- 4 ancho chiles, dried (seeded)
- 2 guajillo chiles, dried (seeded)
- 3 cloves garlic
- ½ teaspoon cumin
- ½ teaspoon Mexican oregano
- 1 tablespoon neutral oil
- Salt to taste
Toast chiles in a dry pan 30 seconds per side; cover with hot water; soak 15 minutes. Blend with garlic, cumin, oregano, and enough soaking water to make a smooth sauce. Strain through a medium-mesh strainer. Fry in oil in a saucepan 5 minutes, stirring; add enough water to reach a thin sauce consistency (should coat a spoon but not be thick). Season; keep warm.
Filling (choose one or mix)
- 400g cooked, shredded chicken (rotisserie works)
- 200g queso fresco or Oaxacan cheese, crumbled
- 1 can black beans, drained and warmed with cumin and salt
For the Enchiladas
- 12 corn tortillas
- 200g queso fresco, crumbled
- ½ white onion, finely diced
- Handful of cilantro, roughly chopped
- Sour cream or crema for serving
- Neutral oil for softening tortillas
Assembly
1. Soften tortillas: Heat 1cm of oil in a small skillet over medium heat. Dip each tortilla briefly (5 seconds per side) to soften slightly; remove; dip immediately through the warm chile sauce (both sides); lay on a plate.
2. Fill and roll: Place 2 tablespoons of filling in the center of each sauce-coated tortilla; roll tightly; place seam-side down in a baking dish. Repeat.
3. Sauce and top: Pour remaining red chile sauce over the rolled enchiladas; top with crumbled queso fresco and diced onion.
4. Heat: Bake at 180°C (350°F), 10–12 minutes until heated through and the sauce is bubbling.
Serve: Topped with cilantro and a drizzle of sour cream.
Related reading: Tamales Mexican Corn Masa Guide | Chilaquiles Mexican Breakfast Guide | Mole Negro Oaxacan Guide
The full recipes live in the book.
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