Summer Elote Skillet Enchiladas

Enchiladas have a history as rich and flavorful as the sauce it’s served in. Its origin can be traced back to at least Mayan times and certainly to the time of the Aztecs when food such as fish or beans was rolled in tortillas and often seasoned with chili. (This is likely where enchiladas derive their name–enchilar means “to season with chili.”) It seems that the earliest recorded recipes for enchiladas are from Cristina Barros’ El Cocinero Mexicano – published in 1831, Mariano Galvan Rivera's Diccionario de Cocina – published in 1845, and Mrs. Rorer's New Cook Book – published in 1902. (The latter makes enchiladas in a rather curious fashion by stuffing, rolling, and pouring sauce over the enchiladas just before serving.) In the 1920s enchiladas began gaining popularity in the U.S.–albeit there was still a lot of variation in the way they were prepared. In 1921, an up and coming food writer Louise Lloyd Lowber dined at Enchilada House in Old Albuquerque and described the dish she was served as a “cake” where tortillas, sauce and cheese were layered. This being said, I’ve been hard pressed to find an “authentic” representation of the enchilada. However, I suppose there is beauty in the way a dish can change as it reflects changes in culture over time. In this original recipe, tortillas are rolled and stuffed with corn, green bell pepper, black beans, cheddar cheese, then nestled together in a rich delectable sauce made from tomatillos, broth, and spices. The enchiladas are dressed with more cheese of course, and topped with a light and refreshing corn elote, citrusy tomatoes, and an array of fresh herbs.

Great

% Daily Values based on a 2,000 calorie diet