It’s been a while since we’ve been able to eat an enchillado with a nice hearty soup, but I’m looking forward to a mushroom soup this weekend.
You could say I’m back to a more traditional enchiliada recipe.
You can always substitute the chicken for chicken and beef, but my personal preference is chicken and enchilsado.
This recipe is simple to prepare and the flavors are so satisfying that it is a must-make.
Read more about enchile peppers here.