Quick answer: Enchiladas are filled corn tortillas dipped in chili sauce and baked with cheese. The secret is the sauce: for enchiladas rojas it is made from dried chilis such as guajillo and ancho. Below you will find a basic recipe for 4 people (about 45 minutes), plus verdes, suizas and the most common mistakes.
If there is one dish that puts the heart of Mexico on a plate, it is enchiladas. The aroma of roasted chilis, melted cheese and warm tortillas is pure culinary passion. This guide goes from the roots to the decisive steps in the kitchen.
Basic recipe: enchiladas rojas (serves 4)
Sauce ingredients: 6 dried guajillo chilis, 2 ancho chilis, 2 garlic cloves, 1/2 onion, 1 tsp oregano, 1/2 tsp cumin, 400 ml stock, salt, 1 tbsp oil.
Enchilada ingredients: 12 corn tortillas, 400 g cooked shredded chicken (or black beans), 200 g cheese (Gouda/mozzarella plus feta), onion rings and cilantro to serve, oil for frying.
- Remove stems and seeds from the chilis and toast them in a dry pan for 20–30 seconds (do not burn them, or the sauce turns bitter).
- Soak the chilis in hot water for 15 minutes.
- Blend the chilis with garlic, onion, spices and stock until smooth and strain.
- Simmer the sauce in oil for 10 minutes and season with salt.
- Fry the tortillas 5–10 seconds in hot oil, pull them through the sauce, fill and roll tightly.
- Place in a baking dish, cover with remaining sauce and cheese and bake at 200 °C for about 10–15 minutes.
- Serve with onion rings and cilantro.
Heat: Guajillo has only about 2,500–5,000 Scoville, ancho 1,000–2,000. The sauce is earthy-fruity and mild to medium hot. For more, add 1–2 chiles de árbol (15,000–30,000 SHU) or serve a hot sauce on the side. More context in the Scoville scale.
The anatomy of a true enchilada
Many confuse enchiladas with burritos, but technically they are completely different. A true enchilada is based on corn tortillas. Wheat tortillas often get soggy in the sauce, while corn keeps its earthy character and stays stable. The filling can vary, from chicken to refried beans, but the heart is the sauce, which must completely cover the roll.
The enchilada check: making it work
- Briefly fry the tortillas: Never straight from the package. A quick dip (5–10 seconds) in hot oil makes them elastic so they do not break when rolled.
- The sauce must be bold: Tortillas and filling act like a sponge. Season the sauce so that it tastes almost a tad too intense on its own.
- Roll tightly, do not overfill: A compact roll will not fall apart when served.
- Cheese choice: A mix of tangy feta (similar to queso fresco) and a melting cheese like Gouda gives the best result in the oven.
- Rest: The next day, when the sauce has soaked into the corn, they often taste even better.
Rojas, verdes, suizas compared
| Variant | Sauce | Character |
|---|---|---|
| Rojas | Dried chilis (guajillo, ancho) | Deep, fruity, slightly chocolatey |
| Verdes | Tomatillos, serrano or jalapeño, cilantro | Fresh, tangy, hotter |
| Suizas | Tomatillo sauce with cream, lots of cheese | Creamy and mild |
Enchiladas verdes rely on the fresh acidity of tomatillos and fresh chilis such as serrano or jalapeño. Enchiladas suizas ("the Swiss") are made with a creamy sauce and lots of cheese, hence the name. For a smoky twist, have a look at chipotle. More dishes in our chili recipe archive.
The history of the enchilada
The word "enchilada" comes from the Spanish enchilar: "to season with chili". Rolling or folding tortillas and dipping them in chili sauce is an ancient practice in what is now Mexico, long before the Spanish arrived. With the Spanish came cheese, cream and new meats, shaping the dish that is loved worldwide today.
Frequently asked questions about enchiladas
What is the difference between enchiladas and burritos?
Enchiladas are made of corn tortillas dipped in sauce and baked. Burritos are large wheat tortillas rolled without sauce and often served dry.
Why do my tortillas tear when rolling?
Usually they are too dry or too cold. Briefly frying them in oil is necessary to make the corn tortilla soft and pliable.
How hot are enchiladas?
Enchiladas rojas with guajillo and ancho are mild to medium hot. The heat sits in the seeds and light inner walls of the chilis. Remove them and the aroma stays while the heat drops noticeably.
What is the best cheese?
In Mexico queso fresco is common. Here I recommend crumbled feta or sheep's cheese (for saltiness) with grated Gouda or mozzarella (for melt).
Can I prepare enchiladas in advance?
Yes. Store them rolled in the dish, covered with sauce, in the fridge and bake with cheese the next day.
About the Author
Fabian Rueda has worked with hot cuisine and chilis for over 10 years. After stations like Pika Pika Chili Compositions and Chili Mafia he shares his knowledge without embellishment. His goal: that you realize with the first bite why real craftsmanship makes the difference. Pikantista!