Enchiladas, those mouthwatering rolled tortillas smothered in sauce, are a cornerstone of Mexican cuisine that have captured taste buds worldwide. From fiery red sauces to creamy green toppings, these versatile bundles of joy offer something for every palate.
Whether you’re a meat lover, vegetarian, or somewhere in between, the world of enchiladas invites you to explore its deliciously diverse landscape.
1. Enchiladas Suizas
Holy smokes, these aren’t your abuela’s typical enchiladas! Drenched in a tangy green tomatillo sauce and blanketed with melted cheese, Enchiladas Suizas (Swiss-style enchiladas) bring a creamy twist to the traditional recipe.
The name comes from Swiss immigrants who brought their dairy expertise to Mexico, inspiring this cheese-loaded variation. Typically stuffed with shredded chicken and topped with Mexican crema, these pale green beauties strike the perfect balance between tangy and rich.
2. Enchiladas Rojas
Fiery red sauce cascades over these classic tortilla rolls, creating the iconic Enchiladas Rojas that have graced Mexican tables for generations. The vibrant color comes from dried red chiles—usually guajillo, ancho, or cascabel—toasted and blended into a sauce that packs serious flavor punch without overwhelming heat.
Inside these crimson beauties, you’ll typically find shredded beef or cheese nestled within corn tortillas that have been quickly fried to maintain their integrity. Topped with crumbled queso fresco, diced onions, and sometimes a dollop of crema.
3. Enchiladas Verdes
Green goddesses of the enchilada universe! These vibrant beauties get their emerald hue from tomatillos, those paper-husked relatives of tomatoes that bring a bright, slightly tart flavor profile to the party.
The sauce combines roasted tomatillos with jalapeños, cilantro, and sometimes poblano peppers for a fresh-tasting topping that wakes up your taste buds. Usually filled with chicken or cheese, these green dreams offer a lighter alternative to their red sauce cousins.
4. Enchiladas Potosinas
Red-tinted tortillas folded into delicious half-moons—Enchiladas Potosinas break all the enchilada rules! Hailing from San Luis Potosí in central Mexico, these rebels aren’t even rolled up like traditional enchiladas.
The magic happens when chili powder gets mixed directly into the masa (corn dough), creating reddish tortillas that are then stuffed with a simple cheese and onion filling before being folded and fried. No sauce drowns these babies—they’re perfectly flavorful on their own or topped with a simple salsa.
5. Enchiladas Mineras
Born in the silver mining regions of Guanajuato, these hefty enchiladas were designed to fuel hard-working miners through grueling shifts underground. Talk about functional food with flair!
What makes Enchiladas Mineras stand out is their unique construction—corn tortillas dipped in guajillo chile sauce, filled with cheese, and topped with a mountain of potatoes and carrots. The vegetables aren’t just a garnish; they’re an essential part of this hearty meal that sustained generations of workers.
6. Enchiladas De Mole
Chocolate meets chili in this mind-blowing enchilada variation that showcases Mexico’s most complex sauce. Mole (pronounced MOH-lay) combines dozens of ingredients—including chocolate, multiple chilies, nuts, and spices—into a velvety sauce that defies simple description.
These sophisticated enchiladas typically feature corn tortillas wrapped around shredded chicken, then bathed in glossy, dark mole sauce. The flavor experience is nothing short of orchestral—sweet notes playing alongside savory, with heat building subtly in the background.
7. Enfrijoladas
Bean lovers, rejoice! These humble yet mighty creations swap the traditional chile sauce for a silky puree of black beans that blankets the tortillas in earthy goodness. The name combines “enchilada” with “frijol” (bean), perfectly describing these protein-packed delights.
Simple corn tortillas get a quick dip in hot oil before being rolled around cheese, shredded chicken, or sometimes just more beans. The magic happens when they’re smothered in that velvety bean sauce and topped with crumbled cheese, cream, and sliced onions.
8. Enchiladas Divorciadas
“Divorced enchiladas” might sound like a sad culinary tale, but these dramatic-looking creations celebrate the beauty of differences! The plate features enchiladas with identical fillings but deliberately separated sauces—typically fiery red sauce on one side and tangy green sauce on the other.
A line of crema often runs down the middle, symbolizing the “divorce” between the two sauces. Despite their name, these enchiladas create a harmonious flavor experience as you alternate between bites of each distinctive sauce.
9. Enchiladas Placeras
Market-style madness! These open-faced enchilada cousins originated in the plazas and markets of Morelia, Michoacán, where vendors needed a quick-service option for hungry shoppers.
Unlike traditional rolled enchiladas, Placeras feature lightly fried tortillas stacked flat and layered with carrots, potatoes, and sometimes shredded chicken. The whole beautiful mess gets a generous drizzle of guajillo chile sauce before being crowned with shredded lettuce, cheese, and slices of avocado.
10. Entomatadas
Tomato lovers, prepare for enchilada nirvana! These ruby-hued beauties swap out chile sauce for a silky tomato-based topping that delivers comfort with every bite. The name cleverly combines “enchilada” with “tomate” (tomato), perfectly describing these milder cousins to traditional enchiladas.
Fresh tomatoes simmer with onion, garlic, and a touch of chile before being blended into a smooth sauce that bathes corn tortillas typically filled with cheese or chicken. The result tastes like Mexico’s answer to Italian comfort food—familiar yet distinctly Mexican.
11. Enchiladas De Camaron
Seafood gets the enchilada treatment in these coastal Mexican specialties that will transport your taste buds straight to the beach! Succulent shrimp—sometimes mixed with crab or white fish—nestle inside corn tortillas before being bathed in a specialized sauce that complements rather than overpowers the delicate seafood.
Along the Mexican coastline, each region puts its own spin on the sauce. Veracruz might use a tomato-olive combination, while Baja prefers a light cream sauce with poblano peppers.
12. Enchiladas Queretanas
Forget everything you thought you knew about enchiladas! These unique creations from Querétaro, Mexico are served cold—yes, COLD—and feature a preparation method unlike any other enchilada variety.
Corn tortillas get a quick fry before being stacked (not rolled) with a mixture of shredded chicken, carrots, potatoes, and cheese. The stack then gets doused with a vinegar-forward sauce made from pasilla chiles, creating a tangy-spicy flavor profile reminiscent of a sophisticated Mexican salad.