Wrong.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to
Maya times.
[5]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.)
[6][7][8][9] The
Nahuatl word for enchilada is
chīllapītzalli /t͡ʃiːlːapiːˈt͡salːi/ which is formed of the Nahuatl word for "chili",
chīlli /ˈt͡ʃiːlːi/ and the Nahuatl word for "flute",
tlapītzalli /t͡ɬapiːˈt͡salːi/.
[10] 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,
[5] and in Mariano Galvan Rivera's
Diccionario de Cocina, published in 1845.
[6][11] An early mention, in English, is a 1914 recipe found in
California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.
[12]
You make the mistake of thinking that common gringo food is the total of Mexican cuisine.