Rick Martinez makes chicken green enchiladas which are a favorite meal in Central Mexico. His secret ingredient is charred and steamed poblano peppers which will add a sweet but slightly bitter edge to this insanely good dish.
Elena Besser takes the main ingredients of classic enchiladas and bakes them into a layered casserole reminiscent of lasagna. Mexican cheese blend, pickled jalapeños and cumin give the creamy, cheesy béchamel sauce a nice kick.
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce, but ours has raisins to pull the fruit flavors and add a touch of sweetness. Then, the pork is braised with aromatics and seasonings.
Cook, writer and pit master Rick Martinez shows you how to hack enchiladas by cooking them in a skillet. He'll show you how to simply layer your corn tortillas in a skillet instead of rolling them up and wrangling them so they dont break.
We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out.