National Dish Mexico: Enchiladas (Recipe)
In this article
Discover Enchiladas, one of Mexico’s most beloved comfort foods! Soft tortillas are rolled around a savoury filling, smothered in a richly spiced sauce and baked until the cheese turns golden and bubbling. With roots in the south of the country, this hearty dish brings warmth and colour to the table and is every bit as good for a relaxed family supper as it is for entertaining. Bring the flavours of a Mexican kitchen straight to your own home.
About Enchiladas
Enchiladas are a traditional Mexican dish made from corn or wheat tortillas that are filled with cheese, meat or vegetables and served in a richly spiced sauce. They are a much-loved meal across Mexico, enjoyed both as a main course and as a side to accompany other dishes. Endlessly adaptable, enchiladas can be varied with all sorts of fillings and sauces, which makes them a firm favourite for cooks who like to put their own stamp on a recipe. Simple to prepare yet deeply satisfying, they sit right at the heart of Mexican cuisine.
Ingredients (serves 1–2)
- 4 wheat tortillas or 8 corn tortillas
- 200 g cooked chicken, cut into strips
- 1 small onion, finely diced
- 1 red pepper, finely diced
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chilli powder
- 2 cups enchilada sauce
- 200 g grated cheese
Shopping for the ingredients
When shopping for enchiladas, it pays to choose fresh ingredients to get the very best flavour. If you are short on time, you can buy ready-cooked chicken and pre-grated cheese, though the dish always tastes best when you prepare these yourself. Take care with the enchilada sauce, too: it should not be too fiery, so look for a milder version unless you really like the heat. A trip to a Latin American grocer or a well-stocked supermarket will usually turn up everything you need.
Preparing the dish
Before you start cooking, it helps to get all the ingredients ready and laid out. Slice the chicken into small strips, dice the onion and red pepper finely, and stir all the spices together in a small bowl so they are ready to go. Mix the enchilada sauce in a separate bowl as well. A little preparation like this keeps the cooking relaxed and means everything comes together smoothly when it is time to assemble.
Step-by-step instructions
- Heat a frying pan and add a little oil.
- Add the onion and red pepper and sauté for about 5 minutes.
- Add the chicken and the spices and cook for a further 5 minutes.
- Preheat the oven to 180°C.
- Fill the tortillas with the chicken and vegetables and roll them up.
- Place the rolled tortillas in an ovenproof dish and pour the enchilada sauce over the top.
- Scatter the grated cheese over the tortillas and bake in the oven for about 20 minutes.
- Serve the enchiladas hot.
Gluten-free / lactose-free version
Enchiladas are easy to adapt for a gluten-free diet: simply use traditional corn tortillas, which are naturally free from wheat, in place of the wheat version. For a lactose-free result, swap the grated cheese for a plant-based or lactose-free alternative, which melts just as nicely over the top. With these small changes, everyone at the table can tuck in without a second thought, and the dish loses none of its hearty character.
Tips for vegans and vegetarians
For vegans, several of the ingredients in enchiladas can be replaced with plant-based alternatives. Instead of chicken, you might use tofu or seitan, which take on the spices beautifully. Vegan cheese is widely available these days and works well in place of the grated cheese. Vegetarians can simply leave out the meat and bulk up the filling with extra vegetables, beans or mushrooms for a satisfying meat-free meal.
More tips and tricks
To get the most out of your enchiladas, warm the tortillas briefly before filling them so they roll without cracking. Let the dish rest for a few minutes after baking so the sauce settles and the flavours come together. A squeeze of lime and a scattering of fresh coriander just before serving lift the whole dish, while a spoonful of soured cream adds a cooling contrast to the spiced sauce. Much like a plate of Tacos, enchiladas reward a little last-minute garnishing.
Adapting the recipe to your taste
Enchiladas are wonderfully versatile and easy to tailor to your own preferences. Add fresh chillies or a hotter sauce if you like things spicy, or hold back on the chilli powder for a milder, family-friendly version. You can vary the filling endlessly too — shredded beef, prawns, beans or roasted vegetables all work well. The same spirit of improvisation that defines Quesadillas lets you make this dish entirely your own.
Ingredient substitutions
If certain ingredients are not to hand, there are plenty of creative alternatives. Wheat tortillas can stand in for corn, or the other way around, depending on what you prefer. Beef, pork or pulled jackfruit make a good change from chicken, while a homemade salsa verde or a smoky red sauce can replace shop-bought enchilada sauce. Beans, sweetcorn or peppers are easy swaps for the vegetable filling, helping you adapt the recipe to whatever is in season.
Drink pairing ideas
A range of drinks pairs beautifully with enchiladas. A classic Mexican choice is Horchata, a sweet, refreshing rice-based drink that balances the spice perfectly. Alternatively, you might serve a tangy fresh lemonade or a chilled, lightly spiced tomato juice. Each of these complements the warm, savoury flavours of the dish without overpowering them, making for a well-rounded meal.
Serving and presentation ideas
Presentation can lift the whole enchilada experience. Serve the dish straight from the baking dish, generously garnished with chopped coriander, sliced spring onions and a drizzle of soured cream. Small bowls of Guacamole and Pico de Gallo on the side add colour, freshness and a lovely contrast in texture. Arranging everything on a large platter with bright accompaniments creates an inviting, festive spread.
A bit of history
Enchiladas are a national dish of Mexico that originally hails from the south of the country. The word enchilada comes from the Aztec Nahuatl language and means “seasoned with chilli”. They were first prepared simply with a chilli sauce, but today they appear in countless variations, made with all manner of fillings and sauces. This long, evolving history is a hallmark of Mexican cuisine, where ancient traditions and regional ingredients continue to shape everyday cooking.
More recipe ideas
Summary: Enchiladas
Enchiladas are a traditional Mexican dish of corn or wheat tortillas filled with cheese, meat or vegetables and baked in a richly spiced sauce. Simple to prepare yet endlessly adaptable, they can be varied with all sorts of fillings and sauces to suit any taste. For one to two people you will need tortillas, chicken, onion, red pepper, spices and enchilada sauce, while vegans and vegetarians can swap in plant-based alternatives with ease. Paired with anything from horchata to a fresh fruit drink, enchiladas bring colour, comfort and the unmistakable flavour of Mexico to your table.
