If you’re like me, your first introduction to enchiladas was at an Americanized Mexican restaurant. But those overstuffed tortillas swimming in a tomato-based sauce and smothered in cheese bear little resemblance to true Mexican enchiladas. In Mexico, enchiladas are all about the tortillas and the chile sauce. Fillings are minimal. In this recipe, I’ve tried to remain true to the Mexican version, but I also include a cheesy Mexican-American variation. Both are delicious.

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