Last night I made the simplest cheese enchiladas possible - monterey jack, onions, habanero peppers, ten minutes in the oven at 225C, with store bought red sauce, and it was still better than most I get in restaurants.

Why do most places insist on smothering enchiladas in gobs of that gooey industrial cheese? Sometimes they'll mix it with a brown sauce which is only slightly better.

So the question is, how do you like your cheese enchiladas - minimalist or gussied up with everything? Just curious