Where enchiladas come from is much debated. Some would say the Aztecs, some the Mayans, and still others think it was much more recent that these appeared on the menu.  A 1949 article in American Food and Drink Magazine described enchiladas as a tourist food, not a true Mexican dish. The first written reference I found was in 1885, regarding a legal dispute against street vendors selling enchiladas. 

Enchiladas were a typical ranch house food early on, replicating the Mexican kitchen’s custom of almost always having food on the stove.  Even the cooks I know today have something on the stove at almost all hours, whether it is beans, chili, estofado (stew), or something else, a good Hispanic cook can always feed the hungry. There may be as many ways to prepare enchiladas as there are ideas about where they originated.

Enchiladas (Rolled Enchiladas)

3 to 5 dried red chile peppers*
1 pound of pork, chicken breast or other meat of your choice, cooked and shredded**
1 medium onion, diced
3 garlic cloves, minced and divided
1/4 teaspoon salt
5 medium-size tomatoes, skins removed***
Pinch of oregano
1 cup of crema agría or sour cream (see recipe below)
1 cup freshly grated cheese (Cheddar, Monterey Jack, Manchero, or Queso Quesadilla)
2 cups corn oil
20 (6-inch) corn tortillas
1 head of lettuce
1 long white radish (Daikon Radish works well), optional

* These can be found already dried in packaged in bags in the ethnic food section and/or produce section of most supermarkets.

** You can use leftover beef roast, baked or grilled chicken, or any other thoroughly cooked meat for this (if they have not been overly seasoned.)

*** Learn How To Peel Fresh Tomatoes.

Remove stems and seeds of the red chilies and put to soak in a large pot of water for several hours.  When the chilies are soft, blend them in a blender with 1 clove of garlic and enough water so that the mixture is only slightly thickened. It should cling to the end of a spoon.

In a large pot, cook the meat with the onion, garlic, and salt (making sure it is cooked through until tender). Remove from heat and let the meat cool. When cool, pull meat apart into small pieces (shred); set aside.

In a large saucepan over medium heat, cook the skinned tomatoes approximately 10 to 15 minutes until softened; remove from heat and let cool. Chop the tomatoes with the remaining garlic, oregano, and salt; set aside.  NOTE: Mini food processors or choppers work well for this.

Using a sharp knife, shred the lettuce into 1/4-inch strips and cut the radish into slices.

To assemble the enchiladas:

• To soften a corn tortilla, grab it with tongs, place it in hot corn oil in a skillet, turn almost immediately and then hold up to drain (you want to soften the tortilla not cook it). You can also heat them on a comal or in the microwave if the oil part is a problem for you. To Microwave, place no more than 4 tortillas in at a time, arranged in a circular pattern with the edges barely overlapping.  Heat for 20 seconds, turn them over and heat for 10 more seconds. 

  A comal is a flat cast iron cooking plate that goes over the fire and is used mainly for making tortillas, but also for roasting chile peppers and other vegetables. It is much like a griddle. A large cast-iron frying pan can be used instead.  Place tortillas, so they do not overlap, on a medium-hot cast-iron griddle or in a heavy frying pan over medium-high heat. Turn frequently until soft and hot (about 30 seconds on each side).

• Dip the softened tortilla in the pureed red chile sauce until well coated; hold up to let drain and then place on a large oblong dish.

• Place some of the shredded meat slightly to one side of the tortilla and roll it up tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking dish.

• Once you have assemble all the tortillas on the baking dish, cover the tops with shredded lettuce, tomato mixture, crema agria (or sour cream), and cheese of your choice. The sliced radish is served along side as an accompaniment.