These were Tex-Mex Cheese Enchiladas.
I saw a picture of Tex-Mex cheese enchiladas on Cook's Illustrated's weekly news letter. A generous amount of two kinds of cheese and smoky chili gravy. I believed that J would love it! I didn't have whole dried ancho chiles, so I used ground dried ancho chiles according to the recipe's advice. Ingredient list was very simple and the dish was so easy to make. I loved it!
Each enchilada was filled with cheese and chopped onion. It was cheese enchiladas. What else could be inside?
Cheese was melt and chili gravy was bubbly in about 18 minutes. Done!
The recipe serves two per person. Really? Even with a bowl of salad, three per person were right for dinner.
The result was pretty good! It was a nice change from a common "red sauce" version. Not only J but also I loved the dish. Just forget about how much cheese we consumed.
