I would always order them when we ate out because I loved the Chile and the oozing melty cheese and the pillow of batter that surrounded the Chile and cheese in a sublime symphony of flavors. Sometimes they were hot, sometimes just nice and mild. For years I tried replicating the batter, and failed. I'd ask for the recipe or the how to's when we visited different restaurants. But it was never right. Then a friend told me the secret, and I've been making them this way ever since. The enchilada sauce is almost an afterthought, but not quite. You still need a good quality enchilada sauce though. If you have a favorite brand, by all means use that or your own home made sauce. I like Hatch's Enchilada Sauce. But Rosarita Enchilada Sauce works great as well.
|Ready to eat.|
And just wanted to pop this in here, for some other great recipes from other bloggers, check out this link Carole's Chatter She's got a bunch of bloggers who've posted links to their Mexican Recipes. I've been having fun looking at them at any rate.