For the tajine, I know of several wonderful variations. One of my favorites is focused on chunks of lamb with prunes in a lightly sweet cinnamon sauce sprinkled with sesame seeds.

My favorite enchiladas use corn tortillas filled with cheese and diced onions and smothered in a very spicy red chile enchilada sauce that is topped again with a touch of cheese and maybe a few sliced black olives.

Oh man, now I'm hungry.