Learn How to Make Enchiladas at Home

Understanding Enchiladas: History and Basic Components

Enchiladas are a traditional Mexican dish with roots dating back centuries. The word "enchilada" comes from the Spanish verb "enchilar," which means to season with chili. Historical records suggest that enchiladas were consumed in Mexico as far back as the colonial period, though the modern version developed throughout the 19th and 20th centuries. The dish became particularly popular in northern Mexico and the southwestern United States, where regional variations flourished.

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At their core, enchiladas consist of several key components that work together to create the dish. Corn or flour tortillas serve as the base wrapper. These are filled with a protein—traditionally chicken, beef, cheese, or beans—along with various vegetables and seasonings. The filled tortillas are then rolled and arranged in a baking dish, topped with sauce (typically a chili-based sauce), more cheese, and sometimes sour cream or other toppings. The whole assembly is then baked until heated through and the cheese melts.

The regional variations of enchiladas reflect the diverse culinary traditions across Mexico and Latin America. Enchiladas verdes feature a green sauce made from tomatillos and cilantro. Enchiladas rojas use a red chili sauce. In some regions, enchiladas are served with a mole sauce—a complex sauce containing chocolate, spices, and dried chiles. Enchiladas suizas include a cream sauce and are often topped with melted cheese. Understanding these variations helps home cooks decide which style to prepare based on their preferences and available ingredients.

Practical takeaway: Before making enchiladas, decide which regional style appeals to you. This choice determines which sauce to prepare and which fillings complement the dish best. A simple red chili sauce is ideal for beginners, while green sauce offers a fresher, tangier flavor profile.

Preparing Your Kitchen and Gathering Ingredients

Success in making enchiladas begins with proper preparation. Unlike some cooking projects that require specialized equipment, enchilada preparation uses standard kitchen tools. You will need a 9x13 inch baking dish (this is the most common size and fits a standard dozen enchiladas), a medium saucepan for warming sauce, a shallow bowl or dish for dipping tortillas, a wooden spoon for stirring, and measuring cups and spoons. Having these items organized before you begin makes the cooking process smoother and more enjoyable.

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The ingredient list for enchiladas varies based on which variety you choose to make. For a basic red enchilada sauce, you need dried red chiles (such as guajillo, ancho, or New Mexico chiles), garlic, onion, chicken or vegetable broth, salt, and oil. For the filling, common choices include shredded cooked chicken (approximately 2-3 cups), cheese (typically a combination of Oaxaca, Chihuahua, or Monterey Jack cheese, about 2-3 cups), and fresh cilantro. Corn tortillas are traditional, though flour tortillas work as well. Additional toppings might include sour cream, sliced radishes, shredded lettuce, or diced onion.

Shopping for quality ingredients matters for the final result. Look for dried chiles that are pliable and aromatic, not brittle or dusty. When purchasing cheese, consider buying it from a specialty market rather than pre-shredded varieties, as freshly shredded cheese melts more evenly. Fresh tortillas taste significantly better than stale ones; check the packaging date at the store. If you cannot find specific Mexican ingredients at regular grocery stores, many communities have Latin markets that offer a wider selection and often lower prices.

Budget considerations for enchiladas are reasonable. A batch serving 6-8 people typically costs between 12-18 dollars in ingredients, depending on protein choice and whether you make sauce from scratch or use prepared sauce. Chicken is typically the most economical protein option. Making your own sauce from dried chiles costs considerably less than purchasing bottled enchilada sauce and allows better control over salt and spice levels.

Practical takeaway: Organize all ingredients and equipment before beginning. This approach, called "mise en place" in culinary terms, prevents mid-cooking scrambling and ensures nothing gets forgotten.

Making Enchilada Sauce from Scratch

Homemade enchilada sauce transforms the dish from ordinary to exceptional. The process involves rehydrating dried chiles, blending them into a smooth paste, and simmering with broth and seasonings. To begin, remove the stems and seeds from approximately 6-8 dried red chiles (the amount depends on how spicy you prefer the sauce). Rinse the chiles briefly under cool water to remove dust. Place them in a bowl and pour boiling water over them, allowing them to soak for about 10-15 minutes until they become soft and pliable.

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Once softened, transfer the chiles to a blender with approximately 1 cup of the soaking liquid, 3-4 garlic cloves, a quarter of a medium onion, and a pinch of salt. Blend until completely smooth—this step is crucial for achieving the proper texture. The resulting mixture should resemble a thick paste. If the sauce is too thick, add more soaking liquid a tablespoon at a time until you reach the desired consistency.

Heat two tablespoons of oil in a saucepan over medium heat. Carefully pour the chile paste into the hot oil (it may splatter slightly, so use caution). Stir constantly for approximately 2-3 minutes, allowing the sauce to deepen in color and develop richer flavor. Add 2 cups of chicken or vegetable broth and bring to a simmer. Season with salt and pepper to taste. Some cooks add a pinch of cumin or oregano for additional depth. The sauce should simmer for at least 10-15 minutes, allowing flavors to meld. The finished sauce should coat the back of a spoon and have a consistency similar to thin tomato sauce.

For those preferring a quicker option, canned enchilada sauce works adequately, though homemade sauce generally has superior flavor and allows control over sodium content. If time is limited, this shortcut does not compromise the final dish quality significantly. Some cooks combine homemade and canned components—using homemade sauce as a base and supplementing with canned sauce to stretch the quantity.

Practical takeaway: Make the sauce before assembling enchiladas so it has time to cool slightly, making it easier to work with. Sauce prepared a day in advance develops even more complex flavors.

Assembling and Layering Your Enchiladas

Assembly is the most time-intensive part of making enchiladas, but the process is straightforward once you establish a rhythm. Begin by preparing your ingredients: shred the cooked chicken, grate the cheese, and pour the sauce into a shallow bowl or dish wide enough to dip tortillas. Some cooks prefer warming their tortillas slightly to make them more pliable and less likely to tear. Stack tortillas on a plate and cover them with a damp kitchen towel for a few minutes, or briefly pass them through the warm sauce.

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To assemble individual enchiladas, dip a tortilla into the sauce until both sides are lightly coated. Place it on a clean surface (a plate or cutting board works well). Spread approximately 2-3 tablespoons of filling down the center of the tortilla—do not overfill, as this makes rolling difficult and causes filling to squeeze out. Reserve some grated cheese for topping; use approximately 2 tablespoons cheese mixed with the filling per enchilada. Roll the tortilla tightly but not so forcefully that it tears, keeping the seam side down.

Place each rolled enchilada seam-side down in the prepared baking dish. Arrange them snugly in rows, with the seam side facing down. This positioning prevents them from unrolling during baking. A standard 9x13 inch dish typically holds 12 enchiladas arranged in two rows of 6. Once all enchiladas are assembled, pour any remaining sauce evenly over the top, ensuring all tortillas are covered. This prevents the exposed tortillas from drying out during baking. Sprinkle the reserved cheese over the sauce. Some cooks drizzle sour cream across the top or add a final sprinkle of fresh cilantro before baking.

Common assembly mistakes include overfilling enchiladas