History of Enchiladas
Enchiladas are believed to have originated in the lake region of Mexico, where the staple diet comprised of small fishes being wrapped and served in corn tortillas.
The first documented evidence of food being served in tortillas, was presented by Bernal Diaz del Castillo at the time of Spanish conquistadors.
However, an alternate theory suggests that enchiladas originated from papadzules, a traditional Mayan dish present before Columbian times (strongly connected with Yucatan).
According to the Mayan story, a peasant in the ancient times invented these tortillas for his starving king. Since enchiladas are easy to make and can be used similar to a tortilla for wrapping. It is most likely that they must have been invented around the same time.
However in the 19th Century, as Mexican cuisine was being memorialised, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”). America’s Best MEXICAN FOOD FROM Mexican Everyday Recipes Featured on Season 4 of the PBS-TV series
Spinach Enchiladas
Ingredients:
Few tortillas
1 tbsp – Butter
4 No – Garlic cloves chopped
2 No – Spring white large chopped
1 cup – Enchilada sauce
2 cup – Spinach chopped
1 cup – Cheddar or Monterey jack cheese
1/4 cup – Sour cream
Salt to taste
Method:
Melt butter in a saucepan over medium heat. Add garlic and onion cook for a few minutes until fragrant, till pink.
Stir in spinach, and cook for a while, should be soft.
Remove from the heat, and mix in half the cheese and sour cream.
Warm the tortillas till a little soft.
Then spoon 4-5 tbsp (or more if needed) of the spinach mixture in the center of each tortilla. Roll up, and place the seam side downwards.
Pour enchilada sauce over the top, and sprinkle with the remaining cheese.
You can replace spinach with beans or vegetables and use enchilada sauce and cheese. Online grocery shopping store for Authentic Mexican food, cooking recipes and culture MexGrocer.com