Instead, it’s a killer combination of hot sauce (Frank’s RedHot is my preferred variety, a classic in Buffalo preparations), tomato sauce, tomato paste, chili powder, and ground cumin. Let’s start with the sauce, shall we? For this recipe, this isn’t a concoction that comes from a can, like the enchilada sauce you might typically buy pre-made from the supermarket. Now, the classic recipe, like Foodal’s pollo rojo version, tends to be composed of three main elements: the sauce, the meat or filling, and the tortillas, with a hefty sprinkling of cheese on top. When you’re not in the mood for wings, and you’re craving a stick-to-your-bones casserole for dinner, this is such a genius way to shake up the normal enchilada routine, without making the recipe any more complicated than it needs to be. This specific recipe is actually a mashup of two of my favorite things – traditional enchiladas, and buffalo chicken. It’s a surprisingly simple dish to put together, and it’s one that’s topped with a good helping of cheesy goodness. That’s why enchiladas always top my list for an easy dinner to make during the week. I love the spice, the intense flavors, and most of all, the endless opportunities to stuff my face with more cheese. It’s truly an addiction, and it’s one that I refuse to try to give up. From tacos to burritos, tamales to enchiladas, you can find me six out of seven days a week indulging in some type of Latin-inspired cuisine. It is be-all and end-all cuisine that’s sure to make me a happy gal.
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