I've been trying to get more experienced and familiar with Mexican cooking (both the traditional and the more tex-mexy). Enchiladas are definitely among my favorite preparations in any fashion.
Home made corn tortillas, pen fried, pressed into a spiced egg mixture and briefly fried. All coated in a salsa verde of roasted green chilies, garlic, herbs, some coriander seed and sour cream.
Filled with grilled onions, feta and mozzarella (for lack of any Mexican cheeses). Heated through, topped with more sour cream and some pickled chilies.
Enchilada rojas. Home made corn tortillas. Pan fried and soaked in a sauce of grilled chilies, grilled tomatoes, ancho chilies, garlic, and a few spices. Filled with feta cheese and grilled onion.
Baked enchiladas. Filling is made with spinach, onion, feta and mozzarella, grilled corn, egg, spices (coriander, cumin, oregano), chilies. Wrapped in corn tortillas. Sauce is a chipotle Mornay, made with dried chipotle, dried mild chilies, milk, cheeses, spices. Topping is sour cream mixed with the spiced spinach component of the filling (cooked spinach, cilantro, fresh oregano, garlic, toasted coriander, cumin, chili) and lime.
Enfrijoladas. Tortillas dipped in bean sauce with dried chilies, coriander seeds, cumin. Filled with boiled egg, onion and cheeses. Baked to melt. Sour cream, chilies, pepitas.
I notice a theme - apparently I like serving enchiladas with grilled corn.