“I love this dish! You can make it with chicken or tofu and it’s delish! It’s sweet and spicy and definitely has a crunch (which is important to me!)”
I’ve had canned enchilada sauce and thought it was acceptable. But I am now a full grown woman who should know better so I figured out how to make my own so I feel legitimate. You can, too and I am here to hold your hand the whole way through.
I am IN LOVE with this dish. It’s really freaking good and is a regular request from my clients to round out their meals for the week. It’s briny and sweet from the capers and tomatoes, packs a little crunch from toasted pine nuts and brightness from the lemon zest! This really is one of my favorites these days!
This sauce is warm and cozy in all the right ways. It has depth of flavor from using a two different meats and some good parmesan and the right herbs (and maybe a splash of wine if you happen to have some open already). And then you douse it with shaved parmesan because THAT’S WHAT WE DO AROUND HERE, don’t bug me about it.