Enchiladas bring me back to my roots. Even an infrequent glance at The Broken Bread will reveal to any reader that my Mexican upbringing has contributed incalculably to my cooking. Enchiladas is no exception, and it’s been one of my favorite dishes since childhood. 

     For this recipe, I wanted to do justice to a solid, classic plate of enchiladas while giving them a fresh twist. I landed on a spicy, smoky chipotle sauce. This drenches the whole dish with the fragrance of char and a gentle nudge of heat. So perfect.

     Having locked down my special sauce, I turned my attention towards how I’d prepare my enchiladas. While these are usually rolled up individually, I instead layered all the ingredients together in a skillet which made for a welcomed shortcut. I also found that La Crema’s Monterey Pinot Noir paired very well with this dish. It excellently combines the aroma of plums, the taste of cherry and coffee, and a sweet yet spicy finish. Be sure to head over to La Crema’s website for my full enchilada recipe.