Cheryl Jamison

Intense, earthy and absolutely addictive, New Mexico's cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We've added some extra creaminess and body with locally popular pinto beans, to cut down on the classic's load of saturated fat. Top with shredded lettuce and minced onion.
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This earthy chile sauce is super simple to make and is delicious on enchiladas or burritos. Or use it as the braising liquid for chunks of pork shoulder.
Chicken "Carne" Adovada
Rating: Unrated
3
Here we braise chicken thighs in a brick-red chile sauce. This dish is even tastier the next day. Serve with flour tortillas and, though it's not traditional, we like the contrast of creamy avocado with it.