Enchiladas, the hearty and savory comfort food, have a storied place in Mexican cuisine. Filled with a variety of ingredients like tender meats, beans, cheese, and sometimes vegetables, they are rolled in corn tortillas and smothered with a rich chili sauce. This versatile dish is customizable to taste, allowing for endless variations. The ritual of gathering around a table to share a plate of enchiladas is as much about family and community as it is about sustenance. When the robust flavors of the sauce meld with the filling and the soft tortillas, it creates a dish that is deeply satisfying and emblematic of Mexican culinary traditions.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 8 servings
Ingredients:
- 2 tablespoons avocado or olive oil
- 1 small onion, diced
- 1.5 pounds chicken breast, diced
- 1 can diced green chiles
- Salt and black pepper to taste
- 1 can black beans, drained
- 8 large flour tortillas
- 3 cups shredded Mexican cheese
- Red enchilada sauce
- Optional toppings: cilantro, red onions, avocado, sour cream, cotija cheese
Instructions:
- Preheat oven and prepare enchilada sauce.
- Sauté onion, chicken, chiles; season with salt and pepper.
- Add beans; remove from heat.
- Assemble enchiladas with tortillas, sauce, chicken mixture, and cheese.
- Bake until crispy on the outside; serve with toppings.
Enchiladas can be traced back to Aztec times, with the term deriving from the Spanish “enchilar,” meaning to season with chili. They have since become a staple in various cuisines, especially in regions of the United States like New Mexico and Texas, where they are often made with flour tortillas and a tomato-free red chile sauce.