My mom’s chicken enchiladas were the starting point for a whole family of dishes. Depending on the sauce she used, the same corn tortillas and queso fresco became entomatadas (tomato sauce), enfrijoladas (beans), or enmoladas (mole). They each have their own name, but they’re all variations of enchiladas.
Here’s how the four types compare, what makes each one special, and how to pick the right one for tonight’s dinner.
What Makes an Enchilada?
An enchilada starts with corn tortillas that are briefly fried (or warmed), coated in sauce, filled, rolled, and topped with more sauce and cheese. The name of the dish usually comes from the sauce, which is why one simple method gives you so many different meals.
The 4 Types of Enchiladas at a Glance
| Type | Sauce | Heat | Filling | Time |
|---|---|---|---|---|
| Enchiladas rojas | Red chile sauce (ancho and guajillo) | Slightly spicy | Queso fresco and shredded chicken | About 35 minutes |
| Entomatadas | Tomato sauce | Mild | Queso fresco and onion | About 15 minutes |
| Enfrijoladas | Bean sauce (pinto or black) | Mild | Queso fresco and shredded chicken | About 15 minutes |
| Enmoladas | Mole sauce | Mild to medium | Queso fresco and shredded chicken | About 10 minutes |
1. Enchiladas Rojas (Red Chicken Enchiladas)
This is the recipe my mom shared with me, and the one the others build on. The red sauce is made from scratch: ancho and guajillo peppers are boiled, then blended with garlic powder and salt for a rich, smoky flavor. The corn tortillas are pan-fried rather than baked, filled with shredded chicken, and topped with more sauce and crumbled queso fresco.
2. Entomatadas (Tomato Sauce Enchiladas)
Growing up along the South Texas border, my mom made entomatadas for my siblings and me pretty often. They’re smothered in a mild tomato sauce seasoned with garlic and cumin, so they’re perfect for kids and picky eaters. Made with canned tomato sauce, they’re ready in less than 20 minutes.
3. Enfrijoladas (Bean Enchiladas)
Here the tortillas are coated in a creamy sauce of blended pinto or black beans. Some people serve them folded with just beans and cheese, but I like them filled the way my mom made them: with queso fresco, shredded chicken and sometimes diced onion. They’re quick, budget-friendly, and not spicy.
4. Enmoladas (Mole Enchiladas)
Enmoladas are enchiladas smothered in mole sauce instead of red or green sauce. I was hooked after trying duck mole enchiladas at El Alma on Barton Springs. This version uses pre-made mole sauce with shredded chicken and queso fresco, and it’s ready in about 10 minutes.
Which Type of Enchilada Should You Make?
- Short on time? Go for enmoladas (about 10 minutes) or entomatadas (about 15 minutes).
- Cooking for kids or picky eaters? Entomatadas and enfrijoladas are mild and not spicy.
- Want a from-scratch project? Try enchiladas rojas with homemade ancho and guajillo sauce.
- Going meatless? Fill enfrijoladas or entomatadas with just queso fresco.
Other Types of Enchiladas
Mexico has many more regional styles. A few you may see on menus: enchiladas verdes, made with a green tomatillo salsa; enchiladas suizas, topped with a creamy green sauce and melted cheese; and enchiladas potosinas from San Luis Potosí, made with chile-tinted masa.
What to Serve with Enchiladas
Whichever type you make, enchiladas pair well with Mexican rice and refried beans. For a party spread, add charro beans or a bowl of salsa casera with chips.
Frequently Asked Questions
What’s the difference between enchiladas, entomatadas, enfrijoladas and enmoladas?
The sauce. Enchiladas rojas use a red chile sauce, entomatadas use tomato sauce, enfrijoladas use a bean purée, and enmoladas use mole. The tortillas, fillings and method are nearly the same.
Do I have to fry the tortillas?
No. Frying helps the tortillas hold up to the sauce, but you can also warm them on a skillet, over an open flame, or wrapped in a towel in the microwave.
What cheese do you use in enchiladas?
Traditional Mexican enchiladas usually use queso fresco, a mild cheese that crumbles. Queso blanco or a Mexican-blend cheese also works, especially for a Tex-Mex take.
Tell me in the comments: which type of enchilada is your favorite?
