The Mexican dish of corn tortillas rolled around a filling and topped with chili sauce is an enchilada.
The name comes from the Mexican Spanish verb enchilar, meaning “to season with chili.” Enchiladas can contain meat, cheese, beans, potatoes, vegetables, or seafood. Their sauces may be red or green chile sauces, mole, tomato-based salsa, or other regional preparations.
Rolling tortillas around food has roots in the Valley of Mexico that reach back to Aztec-era cuisine. Early versions were simpler than many modern restaurant dishes; some consisted mainly of tortillas dipped in chili sauce. Today, regional varieties include enchiladas poblanas, enchiladas potosinas, and enchiladas suizas.
A common mix-up is confusing an enchilada with a burrito. Both are rolled, but enchiladas traditionally use corn tortillas and are covered in sauce, while burritos usually use flour tortillas and are served relatively dry. A tostada, by contrast, is flat and crisp rather than rolled.