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Two-Cheese Enchiladas

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Before stuffing corn tortillas with Monterey Jack and queso blanco, Louis dips them in hot oil to soften them, then covers them in a pungent salsa roja—a red sauce made with dried chiles and tomatoes.

Pairing Suggestion

The Spanish grape Tempranillo is one of the standout varieties in Texan vineyards, where it takes on a fruitiness that’s tasty with these slightly spicy enchiladas. The 2004 Alamosa Cellars El Guapo suggests blueberries and dark chocolate; if it’s hard to find, go for the peppery 2004 Protocolo Tinto from Spain.

Two-Cheese Enchiladas

(19 people have added this recipe to their favorites.)
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Two-Cheese Enchiladas

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Two-Cheese Enchiladas

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