Little by little, the popularity of enchiladas spread until becoming a dish much-beloved by almost everyone in North America these days. Mexican cooking authority, Diana Kennedy, cites culture shock as the possible cause of this less than glowing review.Įventually, enchiladas made their way north of the border, where they were greeted more warmly by those living on the border who were used to the flavors used in the making of this dish. Whatever the name, the idea of wrapping tortillas around filling has been around for centuries in South American regions, and while we might love enchiladas, the earliest mention of outsiders about this food is decidedly unfriendly.Īn American traveler to Mexico around 1883 said described the food as: "Enchiladas, a greasy tortilla sandwich containing chilies and a number of other uninviting looking compounds and other nasty messes, are sold everywhere, filling the air with a pungent, nauseous smell." The real name for the flat corn bread was actually tlaxcalli. An interesting fact is that tortilla is a Spanish invention. Other parts of the region ate their tortillas filled with other meats and ingredients.ĭuring the time of the Spanish conquistadors, Bernal Diaz del Castillo wrote about a feast provided by Hernan Cortes ins Coyoacan that included foods served in corn tortillas. The people living in the lake region of the Valley of Mexico ate corn tortillas folded or rolled around small fish. Rolling tortillas around other foods dates back to Aztec times, and enchiladas are simply an extension of that. Of course, you probably already guessed that they come from Mexico, but they've been around for a long, long time, which I find interesting.Įnchiladas originated in Mexico. I love food history almost as much as I love food itself, so as always, I'm going to take a minute to take a look at where enchiladas come from. It's one of the best enchilada recipes I've ever made, and I'm so happy to be sharing it with all of you today. This recipe is loaded with delicious Mexican flavors, cheese, and sour cream. A friend of mine shared this delicious recipe, and as soon as I read it, I knew it was going to be a big winner with my family. That's when I decided to make enchiladas. I was planning out my Taco Tuesday meal and seeing the word "taco" on there for the zillionth time, and I thought, "I should try something a little different." That's how I ended up making these sour cream chicken enchiladas. Because my husband and son both feel the same, I'm always trying out new recipes to keep things fresh. I just can't get enough of those delicious flavors.
#Sour cream chicken enchilada casserole driver
When Taco Tuesday became a thing, I jumped on the bandwagon like a stagecoach driver that needed to reach the next stop yesterday!įor my entire adult life, I've been making tacos and other Mexican dishes. I've always loved tacos, taquitos, burritos - pretty much anything Mexican. I've been making up spreads both large and small for my family and for friends and family that come over for Taco Tuesday for years. It's the perfect day to enjoy everything filled with Mexican deliciousness. As I've said in past taco and Mexican-inspired posts, I absolutely love Taco Tuesday.
0 kommentar(er)
