Knowra Enchilada Enchilada An enchilada is a tortilla rolled around a filling, covered with chili sauce, and often baked. Its defining feature is the sauce coating the filled tortilla.
Corn tortilla : A thin, round flatbread made from masa, usually nixtamalized corn dough. It is the traditional wrapper that holds an enchilada’s filling.
Enchiladas rojas : Enchiladas covered in a red sauce made primarily from dried red chiles. They illustrate the red-chile sauce style of the dish.
Mexican cuisine : The culinary traditions and foodways developed in Mexico across Indigenous, regional, and later influences. Enchiladas belong to a broad cuisine shaped by tortillas, chiles, and regional variation.
Taco : A tortilla folded around a filling and eaten as a handheld dish. Tacos are usually served without the enchilada’s covering layer of chile sauce.
Mexican regional cuisine : The diverse food traditions associated with Mexico’s distinct regions and local ingredients. Enchilada styles vary with regional chiles, sauces, fillings, and accompaniments.
Chili sauce : A sauce made with chili peppers, often combined with aromatics, spices, and liquid. It coats enchiladas and gives them their characteristic chile flavor.
Enchiladas verdes : Enchiladas served with green salsa, commonly made with tomatillos and green chiles. Their tomatillo-based sauce offers a bright alternative to red chile sauce.
Nahuatl : A Uto-Aztecan language historically spoken by the Mexica and still spoken by communities in Mexico. The Spanish name enchilada derives from a Nahuatl verb meaning to season with chile.
Burrito : A flour tortilla wrapped around a filling, often enclosing it completely. Burritos are wrapped for handheld eating rather than covered in sauce.
Chili pepper : The pungent fruit of plants in the genus Capsicum, used fresh or dried as a spice and vegetable. Chiles anchor the sauce and carry distinct regional flavor traditions.
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