Where Did Chicken Enchiladas Come From? A Short History

Q: What does enchilada mean?

It comes from the Mexican Spanish verb enchilar , meaning "to add chili pepper to." The name points to the chile sauce that dresses the rolled tortilla.

Chicken enchiladas are a Mexican classic: soft corn tortillas rolled around shredded, seasoned chicken, tucked side by side in a dish and blanketed with chile sauce and cheese. The edges crisp a little where the sauce bubbles, the centers stay tender, and every forkful has a savory, gently spicy sauce soaked into the tortilla.

People love them because they are generous and forgiving. One pan feeds a table, leftovers reheat well, and the basic formula takes to red sauce, green sauce, or whatever your family prefers. It is comfort food with real flavor behind it.

Where enchiladas come from

The name is a clue. Enchilada is the past participle of the Mexican Spanish verb enchilar, which means "to add chili pepper to." An enchilada is, quite literally, a chile-dressed thing.

The idea behind it is much older than the name. Rolling tortillas around other food in Mexico goes back thousands of years, and people in the lake region of the Valley of Mexico ate corn tortillas rolled around small fish. The University of Wyoming Extension notes that some research credits the Maya, whose staple was the corn tortilla, with the first enchiladas. Tasting Table instead points to Aztec-era roots, saying Spaniards in the 16th century documented an early version that was already sold in markets and served as royal fare, though it was not yet called an enchilada. Early versions paired a corn tortilla with beans and chile, and Indigenous cooks added fish, eggs and vegetables. Europeans later added their own touches, cheese among them.

By the 19th century enchiladas had made it into print. They appear in Mexico's first cookbook, El cocinero mexicano, published in 1831. So the dish you bake today has a long line behind it, even if the exact starting point is still debated.

How chicken enchiladas vary

The core stays the same: a rolled tortilla, a filling, usually meat, and a chili sauce. Everything else shifts from kitchen to kitchen. Red chile sauce and green sauce are the two broad camps, and plenty of cooks make a family version of either. Fillings range from chicken to cheese, beans or vegetables, and some cooks fry the tortillas briefly while others soften them another way.

One well-known cousin is enchiladas suizas, or "Swiss enchiladas," a creamy variation often made with chicken. Some say the name nods to the heavy cheese and cream, which recall the Swiss Alps, while others credit Swiss immigrant influence on Mexican cooking. Nobody agrees on who invented it, and one article points to Sanborns as the source.

The baked, cheese-topped, pan-style enchilada is the version many home cooks know best, and it is the style we lean toward here. Traditional versions can be simpler, with sauce and a sprinkle of cheese or onion. Modern twists tend to add more cheese, more filling, or extra ingredients like beans, corn or sour cream. The version we cook on Meez comes from Gimmesomeoven, whose author calls it her all-time favorite and notes that the ingredients can be varied.

When to make chicken enchiladas

This is a Quick Favorites dinner, the kind of meal you reach for on a busy weeknight because it feels like more effort than it takes. Use rotisserie or leftover cooked chicken and the assembly is easy. Everything bakes together in one dish, so cleanup is small.

They also suit a Sunday supper, a potluck, or a casual gathering where you want something you can make ahead and pull out when guests arrive. A big pan feeds a crowd without anyone standing at the stove.

Enchiladas work in any season, but they feel especially right in early autumn, when tomatillos, poblano peppers, late sweet corn and the first winter squash are at the market in the Northern Hemisphere. A weeknight in October with a green-chile sauce and a squash side is hard to beat. In winter, a hot dish with melted cheese is simply what the cold calls for.

What to serve with chicken enchiladas

Mexican-style rice. It soaks up extra sauce and balances the richness of the cheese.
Refried or black beans. They add earthy depth and make the plate more filling.
A crisp lime-dressed salad. Shredded cabbage or romaine with lime and cilantro cuts through the melted cheese.
Guacamole and chips. Good to nibble while the pan finishes, and a cool, creamy contrast alongside the plate.
Something cold to drink. Horchata or a fruity agua fresca for a family table, or a light Mexican lager or a margarita for adults.

Make it at home

Ready to cook? Get the recipe for the full ingredient list and method, or cook it step by step in Cook Mode if you want the instructions on screen while you work.

Questions about chicken enchiladas

What does enchilada mean?

It comes from the Mexican Spanish verb enchilar, meaning "to add chili pepper to." The name points to the chile sauce that dresses the rolled tortilla.

Are enchiladas Aztec or Mayan?

Accounts differ. Some research points to the Maya, while others describe Aztec-era roots, with Spanish writers in the 16th century documenting an early version sold in markets. Both agree the dish grew out of the corn tortilla and goes back a very long way.

What are enchiladas suizas?

They are a creamy variation, often made with chicken, named "Swiss" either for the generous cheese and cream or for Swiss immigrant influence. The origin is disputed, so treat any single story with caution.

What goes well with chicken enchiladas?

Rice and beans are the classic pairing, and a crunchy, lime-bright salad keeps the plate balanced. Add guacamole and something cold to drink and you have a full meal.

Sources

Last reviewed October 20, 2026. Written by the Meez editorial team with Meez Magic, from the sources above.