Ground Beef and a wonderfully rich and earthy red chile sauce come together for these cheesy, Mountain Mex Enchiladas. If I’ve said it once, I’ve said it a hundred times. If someone makes enchiladas for you it means they love you. Enchiladas are a skill and a process that truly is a labor of love.
A single bottle of beer that was loitering in the refrigerator turned this slow cooker pulled pork into a magical filling for baked enchiladas. So, let’s talk about enchiladas. What do you like in yours? Chicken? Beef Machaca? Cheese? My answer is a resounding yes. To all. Enchiladas fall into the comfort food category in a
Truck Stop Enchiladas. Corn tortillas are simply fried in oil and dipped in warm Chili Con Carne, filled with cheese and baked into an ooey gooey cheesy meal.
Stacked Enchiladas are a New Mexico specialty. Fried tortillas with layers of ground beef, red chile sauce and cheese are baked and the end result is sure to set your taste buds on fire.
Enchiladas with a savory chicken and mushroom filling that finishes with a fresh tomatillo cream sauce jazzed with Hatch Green Chile and cilantro. Topped with thin slices of red onion, crumbled Cotija cheese and cilantro and you’ve got a unique & delicious enchilada.
Aside from my Blueberry Stuffed French Toast, which was more like a dessert, I’ve not prepared a big hearty weekend breakfast for months. I feel like I’ve failed the almighty Breakfast Brotherhood. You know who you are. Scrambled Egg Enchiladas sounded like the perfect dish for the long Christmas weekend. These were easy to make,
Rick Bayless Chicken Enchiladas Recipe. Roasting fresh tomatoes and peppers and topped with a tomato cream sauce and baked until bubbly, this is our favorite enchilada recipe.