What Is the Different Between Enchiladas and Chimichangas?

Tortillas are a traditional Mexican meal that serve as a basis for a variety of fillings. Popular tortilla-based Mexican foods include burritos, chimichangas, and enchiladas.

The fundamental difference between an enchilada and a chimichanga is the filling, the kind of tortilla used, and the method of preparation.

Enchiladas are prepared with corn tortillas, whilst chimichangas are made from wheat tortillas. But it isn’t the only distinction between the two meals; here are some more major distinctions between enchiladas and chimichangas that you should be aware of.

Difference Between Enchilada And Chimichanga

Starting with their beginnings, the distinctions between enchiladas and chimichangas are detailed below:

1. Origin

Enchiladas originated in Mexico; diverse ingredients were folded into tortillas as early as the Mayan period. Currently, it has been a tradition in the area for millennia, not just in Mexico but around the globe.

Enchiladas are generally corn tortillas filled with fish, although they may also be filled with other fillings.

Chimichanga, on the other hand, is not a traditional Mexican dish. Instead, it is a component of Tex-Mex cuisine, which often includes meals with a Mexican flair in the northern Mexican border.

Chimichangas are very popular in Tucson, Arizona, where the meal is supposed to have been called by Monica Flin of the el Charro caf, who mistakenly dropped a tortilla into a scorching oil pan in the early 1950s and avoided cursing by saying, chimichanga, since there were kids nearby.

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2. Tortillas

To those unfamiliar with Mexican food, the tortillas may seem identical. These meals, however, make use of two distinct types of tortillas. Enchiladas are often prepared using corn tortillas, but chimichangas are typically made with wheat tortillas.

Because of their diverse origins and component adjustments in certain places, different tortilla kinds are utilized for the recipes.

Since maize can be obtained almost everywhere, corn tortillas are the favored component in practically every Mexican wrap. They have been an important agricultural commodity in Mexican culture for many years.

Whole wheat tortillas are popular in Tex-Mex cuisine since wheat was only accessible in America when the Spanish imported seeds from Europe. Wheat tortillas were only available in northern Mexico and the United States at the time.

The sizes of the tortillas vary as well. Enchiladas are often cooked using 6-to-8-inch flour tortillas, 10-inch ready-made corn tortillas, and 16-inch restaurant-made tortillas.

Because of the various tortilla sizes, the finished dishes have varying serving sizes. One chimichanga is often equivalent to three enchiladas.

3. Fillings

Enchiladas do not need a lot of fillings. It might be filled with fresh meat or even leftovers. To make the recipe vegan, leave out the meat and instead stuff the tortilla with black beans and veggies.

But, if you want meat in your enchilada, the two most common choices are chicken and beef. You can put whatever you want in your enchilada.

Chimichanga’s main component is meat, and there are many meat alternatives to pick from: dried meat, seasoned pork, and finely chopped or shredded chicken. Nonetheless, most people prefer a beef chimichanga.

This is because, as previously said, chimichanga is a Tex-Mex cuisine, and the region from whence it originated employs beef.

Besides from the meat, you may also add cheese, rice, and beans to your chimichangas; these items complement the meat very nicely.

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4. Sauce

Enchiladas are often served with two renowned sauces: Rojo, a red chili dressing, and Verde, a green chili dressing. Dried red or green chili peppers, tomatoes, garlic, onion, and sour cream are common ingredients in these sauces. As a result, the meal is somewhat spicy.

Chimichangas, on the other hand, may be coupled with a variety of dressing choices, including melted cheese, enchilada, guacamole, salsa, carne asada, and sour cream.

5. Spices Used

The spices used in the recipes also make a significant effect. Cumin, a major ingredient in Tex-Mex cuisine, is widely seen in meals such as chimichangas.

Nevertheless, recipes from Mexico’s heartland, such as enchiladas, often utilize chili peppers and cilantro instead.

Traditional Mexican cuisine, such as enchiladas, is hotter than Tex-Mex food due to the distinct ingredients utilized.

Enchilada Vs Chimichanga: Cooking Methods

The two recipes also need distinct cooking processes. To make classic Mexican enchiladas, the chef normally prepares a chili dressing that is then used to provide the characteristic taste.

The filling is then put in the corn tortillas before dipping the wrap in the trademark chili dressing. Some current versions include cheese in the filling, although it is usually served as a topping.

The enchiladas are then roasted in the oven until everything is hot. If you prefer a melted cheese topping, add shredded cheese on top of the enchiladas in the final few minutes of baking.

Chimichanga, on the other hand, is made in the manner of a regular burrito. These may be packed with any ingredients you like, but the most common include meat, vegetables, spices, cheese, and tomato.

The contents are wrapped in a wheat tortilla and secured with a stick or a wooden skewer to prevent any components from slipping out and making a mess.

It is then deep-fried in a hot skillet at about 200 degrees Celsius for approximately 3 minutes, or until the exterior turns golden and crispy.

Chimichanga may also be cooked after being coated with oil.

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