Enchilada casserole

On this Wikipedia the language links are at the top of the page across from the article title. Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or enchilada casserole. The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce.

The idiomatic American English phrase “the whole enchilada” means “the whole thing”. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845. Mexican cooking authority Diana Kennedy cites an early reference from an American traveler from 1883 who remarked, “Enchiladas, a greasy tortilla sandwich containing chiles and a number of other uninviting looking compounds and other nasty messes, are sold everywhere, filling the air with a pungent, nauseous smell.

In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. Chile Colorado sauce adds a tomato base. Enchiladas con mole, instead of chili sauce, are served with mole, and are also known as enmoladas. Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry. Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese. Enchiladas potosinas originate from San Luis Potosi, Mexico, and are made with cheese-filled, chili-spiced masa. Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.