Enchilada
From Wikipedia, the free encyclopedia
An enchilada is a traditional Mexican dish. Enchilada comes from the verb enchilar (= "to add chile pepper to"). Enchilada literally means "in chile". The traditional enchilada sauce is just that—dried red chile peppers soaked and ground into a sauce with other seasonings. However, red enchilada sauce may also be tomato-based with red chiles, while green enchilada sauce is usually made of tomatillos and green chiles. Mole may also be used as enchilada sauce. The enchilada is typically made with a corn (maiz) tortilla which is dipped briefly in hot lard or oil to soften it, and then dipped in the chosen enchilada sauce. The tortillas are filled and rolled up, placed in a casserole, then layered with sauce and possibly other additions such as cheese and chopped onions or olives. Fillings may be almost anything, depending on the cook's taste and means. While enchiladas made with meat or cheese fillings are very popular (chicken enchiladas being common), vegetables, seafood, eggs, or bananas may also be used. One popular variant consists of potatoes and white cheese.
Since the filling and sauce are prepared before assembling the enchiladas, baking in an oven serves to heat through rather than cook the dish. Common garnishes are cream, diced or sliced onions and grilled cheese (enchiladas suizas), sour cream, lettuce, olives, chopped onions, chili peppers, and fresh cilantro. Fried eggs or cecina (salted, cooked strips of meat; like bacon) may be added as a final touch or as a side dish.
A picture of enchiladas verdes ("green enchiladas" literally) with Mexican rice, tomatoes, and nopales as side dishes on the plate.
Since this is a very simple dish to prepare, the phrase "estas no son enchiladas" (these are not enchiladas) is used, tongue in cheek, in Mexico City to refer to something that is not simple. This phrase is commonly used in response to impatient complaints. The enchilada also has its place in English slang, in the phrase "the whole enchilada," which means simply "the entire thing."
American, or Southwestern Style Enchiladas are a bit different. Corn tortillas are used raw, instead of fried in oil, and are stacked flat in a caserole dish, and alternately layered with cooked, parcelled chicken breast, chili strips, and grated Cheddar and Monterey Jack Cheese. All of this is covered with cream of chicken soup and topped with grated cheese, and the whole thing is baked uncovered until done.
When served, a generous stack is placed in the center of the plate, and a ring of shredded lettuce and chopped tomatoes is added around the serving.
An alternative recipe uses generous amounts of Chili (stewed beef, kidney beans, tomatoes, onions, and red chilis) in place of the chicken, and soup ingredients, and is served on the plate the same way, with lettuce and chopped tomatoes.
Toppings for this dish vary, and can include chopped black olives, chopped raw sweet onions, and/or sour cream. As mentioned above, this American version is also a simple dish, but hearty and enjoyed everywhere across the Southwest.
