CONFESSION: I was unimpressed by Frontera Grill. I’ve been fortunate to eat at Rick Bayless‘ Chicago restaurant twice, and while the ceviche is incomparable with any other, everything else was way too smoky for my taste, which is sad because Mexico: One Plate at a Time is one of my favorite cooking shows and I have huge amount of respect for Rick Bayless and what he’s taught me about Mexican cooking.

That said, the Frontera Mexican Pantry products are among the most delicious prepared sauces around. Every time I use them the food is easily restaurant quality; and I’d much rather eat this than the food from the actual restaurant. This time I used the Red Chile and Roasted Garlic Enchilada Sauce. I filled the corn tortillas with shredded chicken that I mixed with caramelized onions and poblano peppers, cooked with some brown sugar to add some extra sweetness. Some chihuahua and sharp cheddar cheese rounded it out.