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America's Melting Pot
Enchiladas hero image coming soon
1800-1860 - Mexican-American and Spanish borderlands communities in the Southwestern United States during the 19th century.
Classic enchiladas consist of rolled corn tortillas filled with seasoned fillings and covered in chili sauce and cheese. Rooted in Mexican and Spanish borderlands cuisine, enchiladas evolved in the American Southwest during the 19th century blending indigenous and European influences into a favorite regional dish.
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Difficulty
Medium
Prep time
25 minutes
Cook time
30 minutes
Total time
55 minutes
Servings
4
Region
Southwest, South
Era introduced
1800-1860
Introduced by
Mexican-American and Spanish borderlands communities in the Southwestern United States during the 19th century.
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Enchiladas date back centuries in Mexican and Spanish borderlands cuisine. By the 1800s through mid-19th century, they had become common in the American Southwest and South, combining native corn tortillas with fillings of meats, cheese, or beans, covered in chili pepper sauce. This dish illustrates the blending of Native American, Spanish, and Mexican culinary traditions during America's early expansion and immigration periods, becoming a staple of Southwestern food culture.
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