Take your pick from 13 recipes featuring chicken, chiles, crab, spinach, savory turkey, and more

Sunset  – April 1, 2008

Stacked Chicken Enchiladas
Though the sauce for this handsome dish tastes complex, it’s made with canned chile sauce doctored up with sweet spices, raisins, pine nuts, and smoky chipotle chile.

Spinach and Crab Enchiladas
Christine Datian serves these rich, tasty crab enchiladas with a sliced tomato and red onion salad. If vine-ripened tomatoes have already disappeared in your area, use cherry tomatoes.

Turkey Enchiladas with Sour Cream
Use any favorite, good-quality salsa, red or green, for these enchiladas. If you don’t have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with a simple Mexican coleslaw of shredded cabbage dressed with lime juice and cumin.

Turkey Enchilada Casserole
Turkey does a great job of absorbing and carrying seasonings, making it a natural for spicy preparations.

Supper Enchiladas
These vegetarian enchiladas, baked in individual casseroles, combine spinach, cheese and eggs.

Enchiladas Negras
Black beans give these enchiladas their name, since they darken the red chili sauce. Cooks in the Yucatán would add diced bananas to the cucumbers and cilantro on top.

Kid-friendly Enchiladas
To warm her kids up to spicy foods, Shirley Bomgaars diluted salsa with tomato soup to use in quick and easy enchiladas. Now, for fuller flavor, she’s upped the salsa ratio and uses tomato sauce instead of soup. For a hearty variation, add cooked ground beef or turkey to the filling.

Smoked Trout Enchiladas
In his native Veracruz, Mexico, Eligio Hernandez enjoyed the taste of trout wrapped in cornhusks and cooked on a comal over a fire. This cooking method gives the fish a firm texture and smoky flavor. He also likes meats cooked in salsa verde ― green chili sauce. The two components combine well in his version of enchiladas. The tortillas must be fresh; otherwise they crack when rolled.

Stacked Enchilada Pie
For a nonvegetarian pie, substitute 2 ¼ cups shredded cooked chicken for the black beans.

Chicken Enchiladas with Salsa Verde
Grilled, hulled pumpkin seeds add color to the sauce. If making sauce ahead, cover and chill up to 1 day.

Green Chile Chicken Enchiladas
Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily.

Keep Reading: