How to Make Pinot Noir Enchiladas Rojas

Featured BlogHer Network Post

[Editor's Note: Wine plus Mexican food? This might be my perfect recipe. The Pinot Noir of the title shows up in the homemade enchilada sauce, but that sauce doubles down as a salsa served alongside the dish after it's baked. It all looks amazingly satisfying, and a great incentive to stay in for a Mexican dinner rather than going out. --Genie]

Pinot Noir Enchiladas Rojo

I'm slowly eliminating the need for us to get Mexican take-out. If I could just figure out how to make perfectly smooth salsa we'd be all set to open up a cantina. So, pinot noir enchiladas rojo. It's not conventional, but screw that because neither am I. You like it.

Pinot Noir Enchiladas

Image Credit: Foodette Reviews, used by permission.

[BlogHer Food '12BlogHer Food '12 will bring food bloggers together to learn, share, inspire, and of course, to EAT! Whether you're new to food blogging or an old pro, you should join us in Seattle, WA on June 8-9, 2012 -- register now!]

Read more from Pinot Noir Enchiladas Rojo at Foodette Reviews


In order to comment on, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.