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The Ultimate Enchiladas Collection (Red, Green & More)
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items Explore the most iconic and regional variations of Mexican enchiladas from classic enchiladas rojas and verdes to mole-drenched enmoladas, creamy enfrijoladas, tangy entomatadas, and the celebrated enchiladas suizas. A visual collection documenting the full spectrum of Mexico's most beloved stuffed and sauced tortilla ... enchiladas are the soul of Mexican comfort food in every bite.
Corn tortillas dipped in a red dried chile sauce ancho, guajillo, or pasilla depending on the region filled with chicken or cheese and topped with crema, queso fresco, and sliced onion. The most classic and universal enchilada in Mexico.
Enchiladas rojas
Dipped in bright tomatillo salsa verde with serrano or jalapeño chiles. Lighter and more acidic than the red version. Filled with shredded chicken and topped with queso fresco and crema.
Green Chicken Enchiladas
Tortillas completely submerged in mole sauce poblano or negro depending on the region. Over 20 ingredients including dried chiles, chocolate, nuts, and spices. A deeply ceremonial dish tied to weddings, quinceañeras, and Day of the Dead.
The Mole Enchiladas
The simplest of all. Tortillas dipped in basic tomato sauce seasoned with dried red chiles and warm spices. A thrifty, everyday dish found across Oaxaca, Veracruz, and central Mexico.
Entomatadas Recipe
Tortillas dipped in blended black or pinto bean sauce thinned with chile and epazote. Rich, earthy, and traditionally eaten for breakfast across Mexico. The Oaxacan version uses pasilla de Oaxaca chiles and avocado leaves.
Enfrijoladas
Divorciadas, the best of both worlds
Enchiladas Divorciadas
The chile is baked directly into the masa dough, giving the tortilla a deep brick-red color before it is even filled. Stuffed with fresh cheese, folded like an empanada, and fried in lard until crispy. Served daily by street vendors in the historic c...
Enchiladas Potosinas
Filled with shredded chicken and bathed in a creamy tomatillo sauce with heavy cream and melted Oaxacan cheese. First created at Sanborn's restaurant in Mexico City. Named for the Swiss immigrants who introduced dairy production to Mexico.
Enchiladas Suizas
Cream Enchiladas
Cream Enchiladas, also known as "Encremadas"
Named for the silver miners of the Bajío. Fried tortillas in red guajillo sauce buried under potatoes, carrots, pickled jalapeños, and crumbled cheese. A complete meal in one plate.
Enchiladas mineras
Dipped in pipián a pre-Hispanic sauce of toasted pumpkin seeds, dried chiles, and tomatillo. One of the oldest sauces in Mexican cuisine, predating the Spanish arrival. Found in Puebla, Oaxaca, and the State of Mexico.
Enchiladas de pipián
Sold exclusively at night in Morelia's central market by women who have cooked the same recipe for generations.
Enchiladas Placeras
Dipped in red chile sauce, filled with chicken or potato and chorizo, and topped with tomatillo salsa, crema, and aged cotija. Bold, generous, and deeply tied to Guadalajara's culinary identity.
Enchiladas tapatías
Made with a peanut and almond chile sauce nutty, slightly sweet, and complex. A true culinary secret of northern Mexico with a flavor reminiscent of a lighter mole.
Enchiladas Dulces (Sweet Enchiladas)
Covered in jocoque a thick fermented dairy similar to labneh and filled with queso panela and chile poblano strips. One of the most unusual enchilada preparations in Mexico, where the sauce is fermented rather than chile-based.
Enjococadas
Filled with sautéed shrimp, corn, onion, and cilantro. Topped with crema chipotle and avocado. A lighter, coastal enchilada reflecting the seafood-forward identity of Sinaloa, Nayarit, and Veracruz.
Enchiladas de Camarones
Stacked flat like a layered cake instead of rolled each layer separated by red or green chile sauce, onion, and cheese. Often topped with a fried egg. Rooted in the border food culture of Chihuahua and the American Southwest.
Stacked Enchiladas
Bathed in a smoky chipotle-tomato sauce. The chipotle's signature smokiness from the wood-drying process gives these enchiladas an unmistakably bold, slightly sweet character.
Enchiladas en salsa de chipotle