Enchiladas are a traditional Mexican treat. They are essentially rolled tortillas around delicious meat, fish, chicken and vegetables. Since the Mayan times, the practice of rolling tortillas around other foods has been alive and well. At the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast that included foods served in corn tortillas, essentially enchiladas. Cookbooks have mentioned enchiladas since the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), which was published in 1831.
There are literally dozens of enchilada recipes out there, and it might be a challenge to pick your favorite. What we’ve done here is prepared an enchilada recipe that is easy to make, doesn’t take much time, and has just enough heat to make you know you’re enjoying some tasty enchiladas. Remember, the point of heat isn’t to burn your taste buds, but to give you that extra kick that sets your heart racing and your body temperature rising. I’m pretty sure this recipe will do just that, but remember — you can always add more or less Sriracha sauce as you wish.