Rolled Enchiladas recipe came from a friend who does not remember who gave it to her. She said it is an enchilada recipe from the central part of Mexico, near Mexico City. I have to admit, the first time I tried it, I had to pull out an old translation book. No matter how good I thought my Spanish was, it just was not quite good enough.
This Rolled Enchiladas recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
History: 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. An 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) Recipe:
More Delicious Enchilada Recipes:
Chicken Enchiladas with Peppers and Fresh Tomato Sauce
Enchiladas with Green Sauce (Enchiladas con Salsa Verde)
Mike’s Bachelor-Style Enchiladas
Traditional New Mexican Red Stacked Enchiladas
Categories:Chicken Casseroles Chile Peppers Enchilada Recipes Food HIstory Mexican Chicken Recipes Southwest Chicken Recipes