Editing Enchilada (section)

==Varieties==
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in [[Chili pepper|chili]] sauce and eaten without fillings.<ref name="Gourmet Sleuth">{{cite web |url=http://www.gourmetsleuth.com/enchiladas.htm |title=Enchiladas as Mexican street food |access-date=31 July 2008 |publisher=Gourmet Sleuth (blog) |year=2004 |first=Barbara |last=Bowman |date=<!--undated--> |archive-date=4 December 2008 |archive-url=https://web.archive.org/web/20081204101956/http://www.gourmetsleuth.com/enchiladas.htm |url-status=usurped }}</ref><ref name="Bayless">{{cite web |url=http://www.rickbayless.com/tv/season1/enchilada.html |title=Mexico one plate at a time: The Whole Enchilada |access-date=31 July 2008 |first=Rick |last=Bayless |year=2008 |archive-url=https://web.archive.org/web/20081201020623/http://www.rickbayless.com/tv/season1/enchilada.html |archive-date=2008-12-01 |url-status=dead}}</ref> There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. ''enchilada tapatia'' would be a [[recipe]] from [[Jalisco]].<ref>{{cite web |title=Recipe for Enchiladas Tapatias |url=http://www.mexicanrecipes.me/enchiladastapatias2.htm |access-date=7 April 2012 |date=<!--undated--> |author=<!--Staff writer(s); no by-line.--> |website=MexicanRecipes.me |archive-date=22 December 2011 |archive-url=https://web.archive.org/web/20111222015543/http://www.mexicanrecipes.me/enchiladastapatias2.htm |url-status=live }}</ref>

Varieties include:
* ''Enchiladas con chile rojo'' (with red chile) is a traditional red enchilada sauce, meat, composed of dried red [[chili pepper]]s soaked and ground into a sauce with other [[seasoning]]s, ''Chile Colorado'' sauce adds a [[tomato]] base.<ref name="Chile Colorado Sauce">{{cite web |url=http://kitchen.losanderson.com/2007/09/chili-colorado.html |title=Chile colorado (recipe) |access-date=28 July 2008 |publisher=Anderson Kitchen (blog) |date=September 19, 2007 |first1=Don |last1=Anderson |first2=Janet |last2=Anderson |name-list-style=amp |archive-date=18 April 2009 |archive-url=https://web.archive.org/web/20090418043702/http://kitchen.losanderson.com/2007/09/chili-colorado.html |url-status=live }}</ref>
* ''Enchiladas con mole'', instead of chili sauce, are served with [[mole (sauce)|''mole'']],<ref name="Texas">{{cite news |magazine=Texas Monthly |date=November 1989 |page=68 |url=https://books.google.com/books?id=Pi4EAAAAMBAJ&q=enmolada+-chipiturca&pg=PA68 |title=Small, new, or offbeat places to try |author=<!--Staff writer(s); no by-line.-->}}</ref> and are also known as ''enmoladas''.<ref>{{cite web |url=http://www.cocinamexicana.es/gastronomia-mexicana/glosario-gastronomico |work=Cocina Mexicana |title=Glosario Gastronómico |date=<!--undated--> |author=<!--Staff writer(s); no by-line.--> |language=es |access-date=9 January 2016 |archive-date=4 March 2016 |archive-url=https://web.archive.org/web/20160304070546/http://www.cocinamexicana.es/gastronomia-mexicana/glosario-gastronomico |url-status=live }}</ref>
* ''Enchiladas placeras'' are [[Michoacán]] plaza-style, made with vegetables and poultry.<ref>{{cite web |last=Potters |first=Cristina |title=Enchiladas Placeras |url=http://mexicocooks.typepad.com/mexico_cooks/2008/07/delicias-de-noche-en-p%C3%A1tzcuaro-enchiladas-placeras-night-pleasures-in-p%C3%A1tzcuaro-plaza-style-enchiladas.html |access-date=7 April 2012 |date=July 26, 2008 |website=Mexico Cooks (blog) |archive-date=4 March 2016 |archive-url=https://web.archive.org/web/20160304041019/http://mexicocooks.typepad.com/mexico_cooks/2008/07/delicias-de-noche-en-p%C3%A1tzcuaro-enchiladas-placeras-night-pleasures-in-p%C3%A1tzcuaro-plaza-style-enchiladas.html |url-status=live }}</ref>
* ''Enchiladas poblanas'' are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.<ref>{{cite web |last=Lee |first=Jackie |title=Enchiladas Poblanas |url=http://iamafeeder.net/chickenenchiladaspoblanas |website=I am a feeder (blog) |access-date=7 April 2012 |date=September 19, 2011 |archive-date=14 April 2016 |archive-url=https://web.archive.org/web/20160414023816/http://rollybrook.com/ar-ench-potos.htm |url-status=live }}</ref>
* ''Enchiladas potosinas'' originate from [[San Luis Potosi]], Mexico, and are made with cheese-filled, chili-spiced masa.<ref name="Potosinas">{{cite web |url=http://rollybrook.com/ar-ench-potos.htm |title=Enchiladas Potosinas |access-date=2 February 2010 |publisher=Rollybrook.com (blog) |first=Adriana |last=Rosales |date=<!--undated--> |archive-date=14 April 2016 |archive-url=https://web.archive.org/web/20160414023816/http://rollybrook.com/ar-ench-potos.htm |url-status=live }}</ref>
* ''Enchiladas San Miguel'' are [[San Miguel de Allende]]-style enchiladas flavored with [[guajillo chili]]es by searing the flavor into the tortillas in a frying pan.<ref name="zeldes" />
[[File:Festival de la Enchilada 59.jpg|thumb|Enchiladas with red and green sauces]]
* ''Enchiladas suizas'' ([[Swiss cuisine|Swiss]]-style) are topped with a milk- or cream-based white sauce such as ''[[Béchamel sauce|béchamel]]''. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.<ref name="Suizas">{{cite news |url=http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2005/03/23/FDG3MBSC0H1.DTL |title=Fond memories spur a Swiss enchilada quest |access-date=16 September 2013 |first=Jacqueline |last=Higuera McMahan |newspaper=The San Francisco Chronicle |archive-url=https://web.archive.org/web/20050326062308/http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fchronicle%2Farchive%2F2005%2F03%2F23%2FFDG3MBSC0H1.DTL |archive-date=26 March 2005 |date=23 March 2005 |url-status=dead |df=dmy-all }}</ref>
* ''[[Enfrijoladas]]'' are topped with refried beans rather than chili sauce; their name comes from ''frijol'', meaning "[[bean]]<!-- link? -->".<ref>{{cite web |url=http://www.rutlandherald.com/apps/pbcs.dll/article?AID=/20081104/FEATURES12/811040303/1026/FEATURES12 |title=Twice Bitten: The thin place |access-date=10 December 2008 |first=Sharon |last=Nimtz |newspaper=Rutland Herald |date=November 4, 2008 |archive-date=4 March 2016 |archive-url=https://web.archive.org/web/20160304053608/http://www.rutlandherald.com/apps/pbcs.dll/article?AID=%2F20081104%2FFEATURES12%2F811040303%2F1026%2FFEATURES12 |url-status=dead }}</ref><ref>{{cite book |last=Kennedy |first=Diana |author-link=Diana Kennedy |title=The Art of Mexican Cooking |publisher=Clarkson Potter |year=2008 |isbn=978-0-307-38325-9}}</ref>
* ''[[Entomatada]]s'' are made with tomato sauce instead of chili sauce.<ref name=Texas />
* ''Enchiladas montadas'' (stacked enchiladas) are a [[New Mexican cuisine|New Mexico]] variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling.  The stack is often topped (''montada'') with a fried egg. Shredded lettuce and black olive slices may be added as a garnish.<ref name="New Mex">{{cite web |url=http://www.fiery-foods.com/article-archives/88-humor/2431-how-to-order-enchiladas-in-santa-fe |title=How to order enchiladas in Santa Fe |access-date=6 August 2010 |first=Dave |last=DeWitt |date= 2010 |website=Fiery Foods (blog) |publisher=Sunbelt Shows, Inc. |archive-url=https://web.archive.org/web/20101124004727/http://www.fiery-foods.com/article-archives/88-humor/2431-how-to-order-enchiladas-in-santa-fe |archive-date=24 November 2010 |url-status=dead}}</ref>
* ''Enchiladas verdes'' are sauced with [[salsa verde]] and typically made with white corn tortillas, filled with poached chicken breasts and topped with [[queso fresco]].<ref>{{Cite news|url=http://www.skinnytaste.com/enchiladas-verdes-green-enchiladas/|title=Enchiladas Verdes (Green Enchiladas)|date=2017-01-10|work=Skinnytaste|access-date=2017-06-13|language=en-US|archive-date=14 June 2017|archive-url=https://web.archive.org/web/20170614051436/http://www.skinnytaste.com/enchiladas-verdes-green-enchiladas/|url-status=live}}</ref>
* ''Enjococadas'' are baked corn tortillas covered in [[jocoque]] and filled with [[queso panela]] and chile poblano.<ref>{{Cite web|url=https://laroussecocina.mx/palabra/enjococadas/|title=Enjococadas ⋆ Larousse Cocina|access-date=17 October 2020|archive-date=18 October 2020|archive-url=https://web.archive.org/web/20201018170418/https://laroussecocina.mx/palabra/enjococadas/|url-status=live}}</ref>