Dish of modern Mexican flat enchiladas

While the Maya of pre-Columbian America were the first to make tortillas, it was the Aztecs who, it seems, began encasing seafood and meat in them.

To see the results of those ancient people dipping tortillas "en chile" (hence the name) is all it takes to visit any Mexican or Tex-Mex restaurant.

Enchiladas, whether stacked (the New Mexico style) or rolled and covered in green or red chili sauce (or both, for the "Christmas" style), are a national treasure and a culinary delight in the Land of Enchantment.

The blue-corn tortillas from the state are especially magical when made into these enchiladas, and a fried egg on top is totally optional.

The pre-Columbian Maya were the ones who are credited with the invention of tortillas, and it is believed that the Aztecs were the ones who began wrapping them around pieces of fish and meat.

If you want to see what those ancient people were capable of when they dipped tortillas "en chile" (thus the name), all you have to do is visit any Mexican or Tex-Mex restaurant.

"Flat" (the stacked New Mexico style) or rolled, smothered in red chili sauce or green (or both, for "Christmas" style), enchiladas are the source of much cultural pride in the Land of Enchantment;

they are especially enchanting when made with the state's famous blue-corn tortillas, and a fried egg on top is optional during the preparation process.