When I lived in Los Angeles one of my dearest friends was a lovely woman from Mexico who came to my home evenings every week and taught me how to cook authentic Mexican recipes. This recipe was one of my favorites and it is so simple with pure tastes. However, as with everything I touch I add a twist. A gorgeous combination of Arbol and Ancho chiles makes this sauce sing as well as adding a very scant amount of cumin (don't go overboard as this spice packs a punch with its distinct pungency). I also prefer to make my own corn tortillas as it's the simplest thing in the world and you are guaranteed the freshest possible ingredients. By adding a bit of chopped green onion and mild green chiles to the cheese filling you score big points in flavor and still keep the authenticity alive. I tend to like my enchiladas oozing melted cheese, so after I plate them I add a spoonful of sauce a bit more crumbled queso cheese on top and slip it into a hot oven for a few minutes. Add the crema (or sour cream), tomatoes and lettuce and voila, perfection! These are decadent and so wonderful. Also, occasionally try the same recipe without the cheese and substitute spicey chicken and roasted potatoes. Mmmmmmmmmm....soooo good.

Reviewed On: Sep. 12, 2008