You can’t come to Texas and not enjoy Enchiladas. I have several versions and recipes for Enchiladas on the blog and the real flavor comes from the selection of the chili. While the filling and sauce varies, the celebrated tortilla is consistent. We are so fortunate in Houston to have easy access to amazing tortillas and a wide variety of chilis, both fresh and dried. For this take on the classic Tex Mex offering, I created a beautiful red sauce adding smoky ancho chilis in the roasting process. The Ancho chili, is a wrinkled dried chili – a dried poblano pepper of medium heat intensity. For a less spicy sauce, you can opt for the cascabel pepper. I always use chicken thighs for the filling and added corn and black beans as well. Serve with Spanish rice and guacamole on the side and always a green salad!!!

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