Green Chile Enchiladas

There is just nothing in the world like real New Mexico Green Chilies. They're so so yummy! The flavor is beyond anything you can get in a can. I've been fortunate enough to acquire a fairly large amount of them this year. I decided to make enchiladas and was fortunate that the two freezer bags I used were mild in heat so even my toddler could enjoy...even if he was a bit skeptical. Here's the recipe for some of the dang tastiest enchiladas you'll ever have.

Green Chile Chicken Enchiladas
makes one 9x13" pan

1-2 tbsp oil
1 medium onion, chopped
1-2 cloves garlic, minced
~1 cup chopped roasted New Mexico green chilies (you can get away with about 2 cans if you like, but the flavor isn't as good, or roast and peel anaheims for something similar)
1/2 tsp or so ground cumin
2 tbsp flour
4 cups chicken stock
enough flour or corn tortillas to get the job done
3-4 cups shredded chicken
1 cup shredded cheddar cheese

1. Sweat onion and garlic in oil until translucent.  Throw in green chilies and cumin and cook until fragrant.

2. Add flour and cook for another minute. Stir in broth and cook until thickened.

3. Using tongs, dip tortillas in sauce (both sides) and stack on a  plate. Set aside another 1/2 cup of sauce for later.

4. Add chicken and half of cheese to remaining sauce. Then assemble enchiladas in 1 of 2 ways. 1) put filling in each tortilla, roll, and fit into pan OR 2) put a layer of tortillas on the bottom of the pan, followed by a layer of filling, a layer of tortillas, a layer of filling, and a final layer of tortillas; more like lasagna. I find the first method to be just as easy, less heavy on the use of tortillas, and more attractive, so that's my preferred method.

5. Spoon reserved sauce on top of enchiladas and sprinkle remaining cheese.

6. Bake at 350 or so until cheese is bubbly.

Rosemary