Here is part two of yesterday’s Red Wine Braised Beef and Vegetable Stew master recipe! The recipes, from Delicious Magazine, are both fantastic. Enjoy half of the master recipe night one, and then use the other half to put together the Enchiladas recipe on night two! It would be way too much of a time investment to make the stew and enchiladas all in one evening, but if you feel so inclined, give it a go. There are a couple other variations the magazine offered which I will get to someday! As for these enchiladas, they have a rich, slow-cooked, decadence about them that is reminiscent of the Mexican served at one of my favorite Tex-Mex places. The effort really shows through, making this advanced enough to serve to dinner guests, but oh-so comforting!
How to make it an A+: It’s rich, so serve with cold sour cream (not just what’s baked on top) and shredded lettuce. Sprinkle with additional salt and pepper. I would also consider using a tomato puree or crushed tomatoes, instead of the chopped, for more of a sauce, and upping the quantities. Not too necessary, though. Enjoy!