When your enchilada plate arrives looking like this, you’ve officially hit the Mexican food jackpot. That golden cheese pull is what dreams are made of. Photo credit: Marc H. But the enchiladas – ...

These enchiladas are filled with your choice of meat, cheese, or veggies, then generously drenched in homemade salsa roja and salsa verde, giving you the best of both worlds on one plate.

Whip up bold, authentic flavor in just 8 minutes with this super-easy Enchilada Express Sauce—no blender, no fuss, just pure deliciousness! Whether you're making enchiladas, smothered burritos ...

Cover the enchiladas and sauce with plastic wrap and refrigerate for up to 2 days. When ready to bake, pull the enchiladas and sauce from the refrigerator 30 minutes before baking.

When it comes to a plate of enchiladas, the heat level of the first bite usually hinges on one thing: what kind of chile pepper the sauce is made with.

Its meaty equal was the curried-chicken enchilada blanketed with a velvet-smooth, brick-red mole ... a plate featuring shredded brisket-and-cheddar enchiladas covered in a mild ancho chile sauce.