Pastel Azteca
WHY THIS RECIPE WORKS: Traditional Mexican pastel Azteca (literally meaning “Aztec cake”) bears a strong resemblance to familiar Mexican lasagna or enchilada casserole. This hearty casserole features corn tortillas layered with chicken, cheese, and a simple enchilada sauce. We added a bit of flour to our sauce, which allowed it to cling to the tortillas […]
Beef Enchilada Casserole
WHY THIS RECIPE WORKS: We love classic beef enchiladas, but making enough for a crowd poses a challenge. We set out to create a simple layered casserole that would feed a larger group of people and still have all the deep, meaty flavor of beef enchiladas. To keep things simple and streamlined, we chose ground […]
Cheese Enchiladas
WHY THIS RECIPE WORKS: Unlike their Mexican counterparts, Tex-Mex cheese enchiladas have no meat in the filling, and trade the tomatoey enchilada sauce for a smoky chile gravy. The gravy, a hallmark of Tex-Mex cooking, provides the bulk of flavor in the dish. Like beef or poultry gravy, it’s based on broth thickened with a […]
Roasted Poblano and Black Bean Enchiladas
WHY THIS RECIPE WORKS: For great vegetarian enchiladas, we wanted a bright yet rich green sauce featuring sweet-tart tomatillos. We rounded out the flavor of the tomatillo sauce with onion, garlic, cilantro, and lime juice. A splash of heavy cream lent richness. For the filling, we started with roasted poblano chiles. We smashed canned black […]
Chicken Enchiladas Verdes
WHY THIS RECIPE WORKS: We love the bright, bold flavors of chicken enchiladas verdes. But too often, the green chile sauce that defines the dish is watery and lacks good chile flavor. We wanted memorable enchiladas verdes with moist, tender chicken wrapped in soft corn tortillas, covered by a sauce redolent with fresh citrusy flavors […]
Chicken Enchiladas with Red Chile Sauce
WHY THIS RECIPE WORKS: Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods require a whole day of preparation. We wanted a recipe for chicken enchiladas that could be made in 90 minutes from start to finish. We created a quick but flavorful red chile sauce with onion, […]
Beef Enchiladas
WHY THIS RECIPE WORKS: For hearty, flavorful beef enchiladas, we turned to traditional slow-cooked and shredded chuck roast. Cubing and browning the meat first helped develop a flavorful base for our braising liquid. Sautéed onions and plenty of spices lent depth, while tomato sauce and wine provided rich color and just enough acidity to balance […]
Mushroom and Swiss Chard Quesadillas
WHY THIS RECIPE WORKS: We wanted a vegetable quesadilla filling with plenty of flavor, surrounded by a tortilla crunchy enough to rival any restaurant version. But putting raw vegetables and cheese in a tortilla resulted in a soggy, undercooked mess. Getting the filling to be as dry as possible was key. We first cooked onions […]
Tequila Lime Shrimp Quesadillas
WHY THIS RECIPE WORKS: For a unique take on shrimp quesadillas, we turned to the classic Mexican flavor combination of tequila and lime. But achieving perfectly cooked shrimp in quesadillas proved to be a challenge: When we cooked the shrimp to perfection before filling the quesadillas, they overcooked as the quesadillas browned in the oven. […]
Chicken Quesadillas with Roasted Peppers and Jack Cheese
WHY THIS RECIPE WORKS: The perfect quesadilla is crisp and evenly browned outside with melted cheese and a warm, flavorful filling inside. For quesadillas that were substantial enough for a satisfying meal, we started with 10-inch flour tortillas. We wanted to make four quesadillas, but cooking them one at a time in a skillet was […]