The Real Academia Española defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. Enchilada is the past participle of Spanish enchilar, “to add chili pepper to”, literally to “season (or decorate) with chili”.
The idiomatic English phrase “the whole enchilada” means “the whole thing”.
History of the Enchilada
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the native Nahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.) The Nahuatl word for enchilada is chīllapītzalli in Nahuatl languages pronounced as /t͡ʃiːlːapiːˈt͡salːi/ which is formed of the Nahuatl word for “chili”, chīlli in Nahuatl languages pronounced as /ˈt͡ʃiːlːi/ and the Nahuatl word for “flute”, tlapītzalli in Nahuatl languages pronounced as /t͡ɬapiːˈt͡salːi/. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845.  An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now many varieties, which are distinguished primarily by their sauces, fillings and, in one instance, by their form. Various adjectives may be used to describe the recipe content or origin, e.g. enchilada tapatia would be a recipe from Jalisco.
Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base.
Enchiladas con mole, instead of chili sauce, are served with mole, and are also known as enmoladas.
Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.
Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.
Enchiladas potosinas originate from San Luis Potosi, Mexico and are made with cheese-filled, chili-spiced masa.
Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.
Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.
Enfrijoladas are topped with refried beans rather than chili sauce; their name comes from frijol, meaning “bean”.
Entomatadas are made with tomato sauce instead of chile sauce.
Enchiladas montadas, stacked enchiladas, are a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling, but meat is not traditional. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.
Fillings, toppings and garnishes
Fillings include meat (e.g. beef, poultry, pork, seafood) or cheese, potatoes, vegetables, and any combination of these. Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, salsa, or fresh cilantro.
New Mexican cuisine
History of Danang
Between the sixteenth century, when Hoi An was a bustling trade hub in the south, Danang was the position of the port, transshipment and repair boats.
In early twentieth century, Tourane was French built into a Western-style urban. Social infrastructure, production techniques are invested. The manufacturing industries and business are formed and developed: Production agriculture, handicrafts, processed exports (tea, food, food, soft drinks, ice, wine, fish sauce, dried fish), boat repair, service business. Along with Hai Phong and Sai Gon, Tourane became an important commercial center of the country.
In 1950, France returned to Da Nang for Bao Dai government.
May 3/1965 units US marines landed in Da Nang and established here a military base large mixed. In 1967, US-puppet Danang city is set centrally and define the goal of building Danang into a political, military, cultural, for the first and second strategy. US to build at Danang military bases and infrastructure: airports, ports, warehouses, roads, public facilities, communication facility, bank credit up. Hoa Khanh industrial zone producing oxygen, acetylene, washing powder, milling, textile … in this period of industrial development at a higher level: the industrial complex alternative to the construction crafts. However, the war has left serious consequences, hundreds of thousands of peasants have to run to the refugee camps, urban slums; social evils increased and production is not growing.
In 1975, peace was restored, Danang (the cities of Quang Nam – Da Nang) started to restore the severe consequences of war. Although still very difficult but the recovery and development of the city has achieved many accomplishments, particularly the renovation period, after 1986.
Regarding administrative boundaries, new Danang Danang include ago, Hoa Vang and Hoang Sa Island District
On 11/06/1996 at the 10th session, the National Assembly passed Resolution IX allows Quang Nam split into Danang centrally.