All Enchiladas Are Perfect. But These Are My Favorite.
nytimes.comEnchiladas are warmhugs, enveloped in tortillas and blanketed in sauce. Whether topped with hills of cotija cheese, or a silky salsa verde, or handfuls of herbs, the dish is a shorthand for deliciousness.
Even the name alone — enchiladas! — becomes a catalyst for anticipation: Comfort is in the vicinity. It’s on the way! Everything (or at least the next 15 minutes) could very well turn out fine.
The formula is crushingly simple, with opportunities for endless malleability: Fried tortillas are dipped in salsa, possibly garnished with crema and cheese and chopped onions, or served as is, or demolished anywhere in between.
But while the dish’s origins are Mexican, stemming back to the time of the Aztecs, the specifics of your enchiladas vary wildly depending on where you’re partaking.
