My love for enchiladas is pretty close in line with my endless love for nut butters. I hate to compare the two, but it’s true when I say I’d adore them any way they’re served.
During my recent trip to Santa Fe, my Mom and I enjoyed the most unique and flavorful enchiladas. Each restaurant presented them with the most beautiful creative and flavorful sauces ranging from smoky red chile, mole, Hatch green chile and the beloved salsa verde. The best part about these sauces is that they have plenty of uses; dip your chips, smother your eggs and coat your meats. SAUCE PARTY.