These Enchiladas Could Be a Two-Ice Cream Cone Meal!
If you’ve ordered enchiladas in your local Mexican restaurant lately, they probably came out topped with some sort of brown gravy glop, especially if the sign over the door says “Tex-Mex” or the word “cantina” appears anywhere on the premises. Some restaurants now give you the choice of red or green sauce -- red is chile colorado, while green is (unfortunately) usually tomatillo-based instead of chile verde. Commercially you can buy both red and green enchilada sauce canned by vendors like Hatch and Old El Paso, most of which tends to be salt-laden.Here’s a version of enchiladas you can make at home with a tomato-based sauce, a sort of salsa ranchera. You can doctor it to be as hot as you want by adjusting the number of chiles in the sauce…
