Enchiladas, Northern style (Enchiladas Norteñas) from Dishes from the Wild Horse Desert: Norteño Cooking of South Texas (page 65) by Melissa Guerra

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Drunken beans (Frijoles borrachos)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyB on August 05, 2019

    Great recipe! I love how it flips the standard enchilada ingredients around, having the meat in the sauce rather than in the filling. We often freeze half the sauce to have ready for a quick weeknight meal. You need to act fast when cooking this - have the sauce and tortillas hot, use a pre-heated platter, and have the broiler pre-heated, too. Then it's ready in 3 or 4 min.

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