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These spinach and enchilada mushrooms are a fixture on the menu at Fonda, which just opened its second location in NYC's East Village. For the chef, the key to the enchilada isn't what's inside. "I think the most important thing to focus when you’re doing enchiladas is that sauce," he tells Food Republic in a recent interview.

These spinach and enchilada mushrooms are a fixture on the menu at Fonda, which just opened its second location in NYC’s East Village. For the chef, the key to the enchilada isn’t what’s inside. “I think the most important thing to focus when you’re doing enchiladas is that sauce,” he tells Food Republic in a recent interview. “That sauce is going to be going on top of tortillas and other stuffings, or whatever it is you want to put inside. So that sauce needs to be very well seasoned. If it’s not that whole dish is going to become really flat.”

Follow the recipes here and that won’t be a problem. The roasted tomato salsa with chipotle and habanero peppers is the most complicated part, but the smoky flavor of the sauce, mixed with the mouth-feel of the tortillas, cheese and fillings coming together will make this a favorite Mexican main for enchilada lovers. (Note: you can make this dish vegetarian if you sub out the optional chicken stock with water.)