I’ve been sitting on this post for three months now. I tested the enchilada sauce back in August, and it just seems like I kept forgetting that I had this recipe in the queue, so yesterday when I was creating a new tab on the website and saw the pictures, I told myself I’d finally post it today!

One of the questions I get asked a lot is, can I have this picture as a wallpaper for my phone? So I created a wallpaper tab so you can grab images optimized for your phone. I’ll be adding them here.

Today we’re making enchiladas. I like to grab a rotisserie chicken when I’m making these because it cuts down on the prep time, and I typically like to make the sauce way ahead of time because the longer you let it sit, the more the flavor develops. If you have the time, make a double batch and freeze half of it, so you always have some in your pantry.

I love enchiladas because the sauce has so many faces! There are so many versions out there, and I personally feel like that is what makes food exciting. Everyone gets to adapt recipes and make them their own with whatever they have available to them!

My version of the enchilada roja sauce is sweet with notes of cinnamon and brown sugar, and smoky, from the ancho chiles and the chipotle. I like to make enchiladas the way my mom made them for me growing up, dipping the tortilla in the sauce and then frying it. If you’d like to bake them, simply pop the tortillas in the microwave for a few seconds, add some shredded chicken, roll them up then place them in a baking dish, top them with the enchilada sauce and shredded cheese then bake at 350 till the cheese is nice and bubbly.

I have a few Instagram giveaways coming up in the next two weeks (like a Lagostina stainless steel dutch oven, a Krups air fryer, aaaaand a Philips Pasta maker) so if you don’t follow me on Instagram already, you can follow me here.

Stay warm y nos vemos pronto!

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