- Corn tortillas, lightly fried
- Salsa verde (tomatillo) or roja (guajillo)
- Fillings: chicken, cheese, potato, egg
- Crema, queso fresco, onion
Enchiladas
Enchiladas verdes with salsa verde. Photo via Wikimedia Commons.
Enchiladas are corn tortillas briefly fried, dipped in chile sauce and rolled around a filling: the everyday architecture of Mexican home cooking. Enchiladas verdes use tomatillo salsa; rojas use guajillo; suizas are topped with cream and cheese; mineras are Guanajuato's miner-style version.
They are lunch food, served with rice and beans, and every state has its own: potosinas, queretanas, mineras.
Key ingredients
Where to try it
- Fondas across central Mexico at lunchtime
- Guanajuato for enchiladas mineras
- San Luis Potosi for enchiladas potosinas