This twist on the Philly classic is made with shaved ribeye, American cheese, and chopped onions. Everything is wrapped up in a large egg roll wrapper before being fried to perfection!

Shredded chicken slow-cooked with green chiles, rolled in tortillas, and topped with cheese. This easy enchilada dish is comforting, creamy, and full of Southwestern flair.

Dipping warm corn tortillas in freshly made red chile sauce infuses each rolled enchilada with the smoky-sweet flavor of New Mexico chiles. The hearty cumin scented beef-and-cheese filling stands up well to the bold sauce; for a quicker vegetarian version, fill the tortillas with 1 ounce of melty cheese, like queso Oaxaca or Monterey Jack. Sommelier Liz Martinez of the Daxton Hotel in Detroit, who provided the inspiration for this dish, suggests pairing red chile enchiladas with a Syrah, such as Cattleya The Initiation Syrah. "A super fruity red wine with darker flavors works as a cooling agent for the red spice," she says. "With its brooding fruit and floral aromatics, Syrah is a great match."