A rich red chili sauce made from whole dried red chilies is essential for the ultimate Tex-Mex enchilada upgrade.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Rachel cooks with love ❤ | 2021-05-18 16:52:31 |  1,743,409 Views |
CHEESE ENCHILADAS / BEST HOMEMADE SAUCE
Serious Binge Eating / Nick Kindelsperger
Intrigued after recently reading about the differences between Tex-Mex and Mexican food (which you should definitely check out by the way) I was inspired to put together a short and sweet guide to essential Tex-Mex dishes if only for my own good. We’ve covered most of the big names already – chili con carne steak fajitas queso dip – but I quickly realized one glaring omission: we didn’t have a house recipe for cheese enchiladas with red chili sauce. While not the most standout dish of the bunch (that honor definitely goes to fajitas) forgetting it would be like putting together a list of essential Japanese dishes and forgetting the ramen or tempura.
If you grew up thinking there was only one style of enchilada (and not as I later learned dozens and dozens of fascinating variations) this is probably the one you knew. Tortillas rolled around a cheddar-based filling are completely enveloped in a brick-red sauce and a generous handful of melted cheese. The sauce is rustic and aromatic with a ghostly cumin aroma and a heat from the peppers that doesn’t attack so much as gently tickle the back of your tongue. When cooked the tortillas are simultaneously saturated and still crisp standing up to the slippery sauce and blanket of gooey cheese.
