Some people, when they go to Italian restaurants, order spaghetti carbonara. Some, when they go to Chinese restaurants, inevitably get chicken with black bean sauce.
When I go to a Mexican restaurant, you can be sure I’ll order enchiladas. Always enchiladas.
Enchiladas, to me, encapsulate the best qualities of Mexican cooking. They can be made satisfactorily with an assortment of meats or cheeses; the fillings can be spiced or left plain; and they can be topped with a diversity of sauces — sometimes, colorfully, at the same time.
These days, enchiladas can be easy to make. Just buy a package of corn tortillas, wrap them around some precooked chicken or shredded cheese (a little more work is needed for beef or pork), splash a can of enchilada sauce on top and bake until done.