Few things compare to a warm, lightly fried tortilla wrapped around a juicy filling and smothered in a rich and spicy sauce. Spanish for “seasoned with chilies,” local variations of this Mexican staple are limitless. Check out our picks for the best enchiladas in the Valley.
Chicken Enchiladas with Green Sauce
at Comedor Guadalajara
With each element of this dish executed to perfection, there’s no doubt Comedor Guadalajara has one of the best enchilada recipes in the Valley. This one’s all about the roasted green chili sauce – perfectly rich and never tart, unlike tomatillo-based sauces used at most restaurants. Served alongside some of the best rice and beans this side of the Rio Grande, there’s no reason to not get an order to take home for tomorrow’s breakfast.
1830 S. Central Ave., Phoenix, 602-253-8299, comedorguadalajara.com
Chicken Enchiladas with Mole Sauce
at Pepe’s Taco Villa
Packed with flavors of chocolate, cinnamon, toasted chiles and spices, Pepe’s has the magic formula for this iconic pre-Columbian delicacy. Their mole sauce is slightly sweet, moderately spicy and hands-down one of the best we’ve had. While this sauce is traditionally served over pieces of bone-in chicken in mole poblano con pollo, these mole enchiladas are a perfect marriage of two of Mexico’s most celebrated dishes.
2108 W. Camelback Rd., Phoenix, 602-242-0379
Beef and Cornbread Enchiladas
at Gadzooks Enchiladas & Soup
Gadzooks takes building your own enchilada into overdrive. With two sauces, nine kinds of filling and a host of toppings to choose from, you just might have to go back daily to figure out which permutation you love the most. For us, it’s all about guajillo-braised beef and sweet and spicy cornbread wrapped in a fresh corn tortilla, topped with red sauce and jack cheese and baked to hot and melty perfection. If you’re a vegetarian, you’ll love the five meat-free fillings, but steer clear of the red sauce, which contains chicken stock.
3313 N. Seventh St., Phoenix, 602-279-5080, gadzooksaz.com