Using these ingredients either inside or on top of your enchiladas makes a perfectly tangy contrast to the rich and creamy ...

Cold noodle dishes, for example, are ideal for this kind of weather. We have a slew of excellent ones here, including Hetty Lui McKinnon’s cold noodle salad with spicy peanut sauce.

Meaty, cheesy, and saucy, enchiladas can be an ultra-satisfying meal if done right. Get them wrong, and you could end up with a greasy, soggy mess. Like any dish with multiple components, enchiladas ...

Stir in enchilada sauce and tomatoes and cook over medium heat, stirring occasionally, until warmed through, about 2 minutes. Reserve 3/4 cup sauce mixture for topping enchiladas.

Pour the remaining sauce over the enchiladas and top with the cheese. Cook the enchiladas for 12–15 minutes, until the sauce is bubbling and parts of the cheese have browned.

This is your enchilada sauce. Pour about half of the mixture (about 1 1/3 cups) into a wide bowl; reserve the rest. Heat a 10- to 12-inch well-seasoned cast-iron skillet over medium-high heat.

Hearty and flavorful enchiladas stuffed with roasted poblano peppers, black beans, and a rich homemade sauce.Ingredients3 large poblano peppers1 can black beans ...

Is there anything that's not made better by sauce? Obviously, no. Drizzle these sauces over pasta, meats, or veggies. Slather them on sandwiches. Pour them over tacos or nachos or whatever you like.