Corn tortillas dipped in a brick-red chile de arbol sauce, rolled around a filling of ground beef, chicken, or cheese, then topped with more red sauce and.
L and J Cafe has been serving this style of red enchiladas since 1927, and the restaurant's sauce recipe is considered the canonical border version. The chile de arbol connection reflects the Chihuahuan trade routes that brought specific dried chiles north from Mexico.
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