Tex-Mex

No need for a giant 13 by 9-inch casserole dish (not to mention endless leftovers). These scaled-down enchiladas come together in a single pan. We created a smoky, gravy-like sauce by combining chili powder, tomato paste, shallots, flour (for thickening), and broth for some sweet and earthy flavors. We made the sauce in the skillet, set aside a portion of it, and then built the whole dish on top of the remaining sauce, nestling cheese-filled tortillas into the thick, spicy goodness.

Good flour tortillas are made locally by Maria and Ricardo's tortilla company; they're at Harvest Co-op Markets and Whole Foods Markets. Or use the flour tortillas from Trader Joe's. For the hot sauce, Cholula is commonly available and a nice addition here.