Semihard to hard, cow's- or goat's-milk cheese that originated in Mexico. Enchilado is similar to cotija but slightly blander and differentiated by a red coating of mild chili powder or paprika. Younger versions are firm and crumbly with a salty, milky flavor that's slightly tangy and spicy. The more assertively flavored older renditions (called Enchilado Añejo or ) have a harder, drier texture that's good for grating. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.