Reheat leftover enchiladas in the microwave or place in a heatproof dish, spoon some of the extra sauce on top and bake in a preheated 375-degree oven for 15-20 minutes or until heated through.

Bring the sauce to a simmer, then reduce heat to low and cook, stirring occasionally, for 10-15 minutes, allowing it to thicken and the flavors to meld. If using, stir in the apple cider vinegar ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins.

Translation: combo plate with carnitas enchiladas smothered in red sauce, served with rice and beans. This is classic California comfort food at its humble best.

Put flap side down into the sauce. After all of the rolls are constructed, pour the remaining sauce over all the rolls and sprinkle with any remainder of cheese. Bake uncovered for 20-25 minutes.

Forget your jumped-up truffled mashers, your milk-and-cookie menus, your comfort food in all its gummy incarnations. That fad is played out, and good riddance. What's replaced it is a focus on ...

Here's one of my all-time favorite vegetarian enchiladas, from "The Moosewood Cookbook," by Mollie Katzen (revised edition, 1992 Ten Speed Press). In large Dutch oven over medium heat, heat oil ...