It's sometimes the little things that transform a dish from this:
"Finishing Touches" is the theme at I Heart Cooking Clubs this week and our featured chef Curtis Stone is a master of them. I don't think I've made a single recipe of his that didn't call for a little something special but I think our chef outdid himself with these enchiladas, corn tortillas stuffed with sautéed potatoes, zucchini, onions and garlic, and roasted medium-hot chiles.
They were pretty tasty on their own but these brought them to life:
fresh coriander, feta cheese, spring onions, Greek yogurt (or you can use sour cream), and best of all, a fiery roasted tomato-habanero salsa, that can be as mild or as hot as you like depending on the number of chiles you add.