Mexican dish made with a fried tortilla rolled around a filling and served with chili sauce, 1876, American English, from Mexican Spanish enchilada, fem. past participle of enchilar "season with chili," from en- "in" + chile "chili" (see chili).
You never ate enchilada, did you? I hope you never will. An enchilada looks not unlike an ordinary flannel cake rolled on itself and covered with molasses. The ingredients which go to make it up are pepper, lye, hominy, pepper, onions chopped fine, pepper, grated cheese, and pepper. [The Health Reformer, December 1876]
mid-15c., "the color green" (especially in heraldry), also "trees and brush bearing green leaves" (in forest law), from Anglo-French and Old French vert "foliage, greenery, green cloth," from Latin viridem, viridis "green" (see verdure).
city in Scotland, from Gaelic, literally "green hollow," from glas "green, verdant" + cau "hollow."
"grilled with hot condiments," 1800; see devil. The notion is to make "hot" with mustard, pepper, etc.
condiment made from types of dried, ground sweet red peppers, 1839, from Hungarian paprika, a diminutive from Serbo-Croatian papar "pepper," from Latin piper or Modern Greek piperi (see pepper (n.)). A condiment made from a New World plant, introduced into Eastern Europe by the Turks; known in Hungary by 1569.
fem. proper name, from Chloris, Latin form of Greek Khloris, goddess of flowers (later identified with Roman Flora), literally "greenness, freshness," poetic fem. of khlōros "greenish-yellow, pale green; fresh," related to khloē "young green shoot," from PIE root *ghel- (2) "to shine," with derivatives denoting "green" and "yellow."