The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. The litmus test for any great Tex-Mex restaurant is its enchiladas plate. That usually ...

These enchiladas are for cheese lovers. No beans, no meat, no chicken, no shrimp — just cheese. Glorious, melted cheese. (And enchilada sauce.) If you don't count the toppings/garnishes, these are ...

A sauce made with chipotle and ancho chile peppers gives these cheese enchiladas a smoky, earthy flavor. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Like a lot of Mexican food fans, I could stuff my ...

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The best part about this Tex-Mex chicken dish is that you can prepare it in your slow cooker and forget about it until dinnertime. To assemble the recipe, you first want to start by placing your ...

We begin, as we must, with the enchiladas: a hot plate of creamy, orange cheese-filled corn tortillas drenched in a chili gravy of rich, intense complexity that is at once alien and utterly familiar.

Central Texas is set to expand a Tex-Mex tradition with the upcoming opening of a new Chuy's restaurant in the Austin area. According to a project filing with the Texas Department of Licensing and ...

Like a lot of Mexican food fans, I could stuff my face with tacos every day of the week and consider myself wonderfully fed. But you’ve got to shake it up every now and again to keep flavors fresh and ...