Awesome Enchiladas

May 5, 2011


Happy Cinco de Mayo! There are a lot of amazing recipes floating around today as everyone prepares for their Mexican fiestas. While homemade tamales are a tradition in my household today, I also have a weakness for cheesy enchiladas. Enchiladas emerged as a part of Mexican cuisine when the people living in the lake region of the Valley of Mexico ate corn tortillas folded around small fish. Since then, the dish has been formed into many different variations enjoyed all across the world, including the United States of America. In the US, enchiladas are a sister dish to the burrito, differentiated by their size (enchiladas are smaller, usually three per serving), and by their use of corn (instead of flour) tortillas. Enchiladas are relatively easy to make, although somewhat time consuming, but freeze well, and reheat beautifully.

Cinco de Mayo is all about celebrating Mexican heritage and tradition, so why don't you add one of these classic enchilada recipes to your menu tonight?

Chicken Enchiladas

Using Tyler Florence's recipe from the Food Network, these enchiladas are a classic mixture of chicken, cheese, and fresh cilantro.

Beef Enchiladas

This homestyle recipe from Mexican Barbecue utilizes the traditional method of briefly frying tortillas in hot lard and then dipping them in enchilada sauce. Delicioso!

Cheese and Onion Enchiladas

With added flavors of cumin and coriander, this classic enchilada recipe is from the former chef at the White House who claims the dish was a favorite of both the Clinton and Bush families.

Seafood Enchiladas

A Betty Crocker dish made with sour cream, crab and shrimp, these are a tasty twist from traditional enchiladas. This recipe is also easily altered to include halibut, salmon, or any other fish that tickles your palate.

Vegan Enchiladas

Made with black beans, vegetables, and vegan soy cheese, these delicious and fresh enchiladas are a welcome alternative to the meat and calorie heavy Mexican-fare traditional with today's celebration.

Photo Source: Acererak