This recipe appears in Modern Comfort Food, page 114.

The first recipe back from my short Ina Garten hiatus was a total hit! Which, to be honest, surprised me since my parents do not typically have the taste buds for Mexican food. However, I think it went over so well because these enchiladas are loaded with cheesy goodness and I left out practically all of the heat.

Making these enchiladas was a challenge! Well, parts of it was challenging anyway. For the most part the recipe was straight forward and enjoyable. The problems arose when it became time to actually stuff the enchiladas and roll them. That part was tricky and turned messy — both my kitchen counter and the attractiveness of the dish. The good news is since they bake in the oven and are covered in sauce and cheese, no really noticed how sloppy they looked.

Seeing that this recipe appears in Ina’s latest book, Modern Comfort Food, it lives up to being a classic comfort food recipe. It is also one that I plan to make again in the future, but with some modifications. Instead of chicken I may use tofu or a meat replacement. I may even use vegetables entirely instead. Anything with cheddar and goat cheese has to be good, right?

Even the photo above couldn’t save the dish from looking messy. Well, it probably could have, but these enchiladas were so yummy that I almost forgot to snap a photo for the blog!