oozing cheese, floating in puddles of brown-chili gravy. Yes, that kind of cheese enchilada. The Tex-Mex kind.” What makes Tex-Mex cheese enchiladas so special to her is the chili gravy which Lisa describes as “a mash-up between flour-based gravy and Mexican chile sauce. It’s a smo...
Dagmar’s version is unlike any of which I’ve every even conceived. It’s got green (or red if you prefer) chile, eggs and is wrapped in a tortilla, but it’s stuffed with