As the first anniversary of La Costa (194 Cesar Chavez St., St. Paul; 651-330-8743; lacostamn.com) approaches on Cinco de Mayo, we chatted with owner Judy Lopez, 36, about her restaurant on St. Pau… ...

As of July 24, a new billboard upfront indicates that the restaurant on West Pensacola Street is being transformed into another El Jalisco location.

Make the enchiladas: In a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side. Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and ...

My family was convinced that we made the best enchiladas around. You might consider this attitude to be insufferable until you tasted them. My mother and grandmother, great cooks only a little ...

Bake the enchiladas until the sauce is hot and bubbly, 20 to 25 minutes. Sprinkle the enchiladas with the remaining cilantro. Serve each on top of some lettuce and dolloped with a little sour cream.

Norte Bloody ($8) — Guest's choice of vodka or tequila, Jalisco Norte's bloody mary mix, salsa rojo and mole sauce. Garnished with lemon wedge, olive and sliced jalapeño.

Storage Store leftover enchiladas in an airtight container in the refrigerator for 4-5 days. You can freeze enchiladas and sauce for up to 3 months for best results.

Fill the enchiladas: Scoop about 1/2 cup of cooked chicken into each tortilla. Divide the diced bell pepper evenly between the tortillas, sprinkling the pieces on top of the chicken.

Enchiladas Verdes Variations Make the sauce rojas (red): If you can’t find tomatillos or don’t prefer them, no worries. Try this sweet and spicy red enchilada sauce instead. Try another ...

Taqueria Chapala Jalisco 1902 McCullough Ave. at East Dewey Place, 210-735-5352 Hours: 6 a.m.-11 p.m. daily ...

The owners of Rincon Potosino, David Santillán and Margarita Campos, pose with taquitos rojos and enchiladas potosinas at their Balch Springs restaurant on Monday, April 28, 2025.