Red Enchiladas: Their origin dates back to the Mayans. Corn was a staple crop at the time and corn tortillas were common. They were originally called tlaxcalli. The Spanish conquistadors changed the name from tlaxcalli to tortilla upon their arrival in the Aztec empire. The conquistadors documented a party where they served a type of enchilada. Later, the first Mexican cookbook, El Cocinero Mexicano, recorded accounts of this dish. At first, the dish was a corn tortilla without filling, bathed in spicy sauce. Over time, people filled the tortillas with various meats and cheeses and the enchilada became what we know and love today.