Chips and Salsa are like the gateway drug to Mexican food. I almost never tire of Mexican food, and cook more of that cuisine than any other I think. Also, I’m pretty sure my husband would be satisfied if the value of the American dollar dissolved and chips and salsa became a kind of currency. If I stocked the house accordingly he would go through a bag of tortilla chips and a jar of salsa every two days.
Enchiladas are without a doubt my favorite Mexican food. Smothered in a smoky red sauce and cheese, and three different fillings (ideally), it is my go-to at any Mexican restaurant.
Making Enchiladas at home is doable. Totally. But it does take some time to stuff and roll so many individual tortillas. That is why I love this short cut recipe for Stacked Enchiladas.
If you’ve never made your own enchilada sauce before, let me tell you, it is so much better than the canned stuff and is stupid easy. You will gleam with pride and swear never to go back to store-bought.
These layered enchiladas make it a much faster process, since you are sprinkling ingredients over a large surface, and there is no rolling required. So good.
And since the day is never complete unless chocolate has been had, you simply must make these Mexican-inspired, spiced brownies from Smitten Kitchen.
Next time you serve dessert, you will thoroughly enjoy the surprised look on people’s faces when they are hit unexpectedly with dark chocolate warmed with cinnamon, cardamom, and chipotle chile.
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