The enchiladas here are built on tortillas that are fried before being covered in a nutty Coloradito mole, melted cheese, and crema. That fried-tortilla base gives the dish more structure than a soft rolled version, and the mole adds a deeper, earthier profile. It comes with carne asada on the side, which many diners mix into the plate for extra richness. The contrast between crisp edges, tender filling, and glossy sauce is what makes this rendition stand out.