Originally a Mexican street food, enchiladas began simply as rolled tortillas dipped in chili sauce. As Mexican immigrants moved into Texas, they brought their culinary traditions with them, adapting them along the way. These people, known as Tejanos, are responsible for creating the Tex-Mex cuisine we know and love. Unlike typical Mexican food, Tex-Mex favors flour tortillas over corn, and is generous with the shredded cheese.
These enchiladas fall somewhere in between; they're definitely Tex-Mex at their core, but we went with corn tortillas in place of flour. (Go ahead and use flour if that's your preference though!) They may not be authentic by, well, anyone's standards, but they are quick, easy, filling, and delicious.
These enchiladas are a hearty meal on their own, but if you're serving a crowd, some elote or black beans would make for A+ sides. And, if you've got the time, upgrade them with your own homemade enchilada sauce!
Kept covered in the fridge, leftovers will last 3 to 5 days. Reheat in an oven heated to 350° F until warmed through.
Editor's Note: This introduction to this recipe was updated on March 31, 2021 to include more information about the dish.
Made these? Let us know how they went in the comment section below!
