Cooking confession.
I've been making enchiladas lately and have homed in on a recipe/style that I really enjoy. But...it's not "legit" until I'm making my own sauce, right?
The problem is that La Victoria canned enchilada sauce is actually pretty darn tasty. Not sure what to do. I'll probably stick with that for chili-based sauce and learn to make mole.
My secret recipe? They're filled with shredded chicken, green chili salsa and greek yoghurt. Mmmm.