Exploring the Varieties and History of Enchiladas

Enchiladas date back to Aztec times when people in the Valley of Mexico used corn tortillas wrapped around small fish. They evolved into the diverse array we know today, influenced by various regions and their unique ingredients.

Suizas means 'Swiss' in Spanish, and this variation was named for its creamy, cheesy sauce reminiscent of Swiss cuisine. It uses a tomatillo-based green sauce and is topped with a generous amount of melted cheese.

Originating from San Luis Potosí, these enchiladas use a chile-infused dough, giving the tortillas a reddish hue. They are typically filled with a mixture of cheese and chili, then fried and served with fresh cabbage, potatoes, and carrots.

These enchiladas are covered in mole, a rich and complex sauce made with ingredients like chocolate, chili peppers, and various spices. Mole enchiladas are often filled with shredded chicken or turkey and topped with sesame seeds.

Named after miners in Guanajuato, this variety features tortillas dipped in a guajillo chili sauce, filled with cheese or potatoes, and then fried. They are typically served with roasted potatoes and carrots, making for a hearty meal.

NASA once included a dehydrated enchilada recipe in astronaut meal plans, proving its universal appeal even in space.