The word enchilada is the past participle of the Spanish verb enchilar — to season with chili, literally “the chili’d thing.” The dish is older than the country it became famous in, older than most of the languages spoken around it, older by centuries than the state of Texas. The Mayans were among the first to dip corn tortillas in chili sauce and eat them as a complete meal.
When Spanish conquistadors walked into Tenochtitlán in 1519, they found the Aztec court already eating elaborate versions of the same idea — tortilla as vehicle, chile as the point. Bernal Díaz del Castillo wrote about it. The Spanish adopted it, modified it, and carried it through three centuries of colonization. By the time Mexico declared independence from Spain in 1821, the enchilada had already been evolving longer than most nations had existed.
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