The Story
We eat them rolled. We eat them stacked. They’re filled with stuff and that’s a fact.
No, that isn’t Dr. Seuss talking. That’s just me describing one of our very favorite Southwestern treasures, the enchilada. In 1949, a magazine called American Food and Drink described enchiladas as a Mexican dish prepared more for tourists than for locals. Sorry folks, that was then and this is now. Today, enchiladas are enjoyed both north and south of the border, and in many different ways. They’re often filled with pork, chicken, beef, cheese, shrimp, crab, or even vegetables. The traditional sauces are made with either a spicy red chile sauce, a tomatillo sauce, or the Tex-Mex brown gravy chili sauce combination. Then just garnish for greatness! If you want to take your enchilada casserole to the next yummy level, give these homemade corn tortillas a try!
