I made "Tomato-and-Jalapeno-[or Seranno]-Sauced [unfilled] Enchiladas with Sour Cream and Aged Cheese [and optional Roast Chicken]" from the cookbook "Mexican Everyday", and declare it to be a delicious explosion of different flavors.

With original-unfilled enchiladas, the corn tortillas are dipped in sauce, folded into quarters, and covered with additional sauce. Then the additional ingredients are placed on top.

In addition to tomatoes, the made-from-scratch sauce included chicken broth, serrano pepper, and garlic.

The toppings I used were roast chicken breast, fresh onion, a light sprinkling of parmesian cheese (for Mexican grating cheese), slightly milked down sour cream (for Mexican crema) and a generous amount of cilantro.

Major yums! I am currently using a library-copy of the book, but am going to order one of my own from Amazon.com.

This message has been edited. Last edited by: Sheltieguy,

yum!

Sounds like a good potluck dish too...

Now I'm hungry...grrrr

I just made another (yum!) recipe from the book, Crusty Black Bean - Chorizo Sub.

The base layer is a mash of Mexican-chorizo and black beans, then came a thin layer of cheese, a layer of avocado, and a topping of salsa.

I used pepper cheese, and french bread for the bun.

Yum, my mouth is watering, I LOVE mexican food and it is hard to find really good mexican around here. I'm going to definitely check out that book!
Jill