The Lunch Belle’s Famous Organic Green Chile Cheese Enchiladas
Filed Under Dinner with The Lunch Belle |
St. Ambrose, bishop of Milan in 387 A.D., once said, “When in Rome, do as the Romans do,” while referring to the Church in Rome fasting on Saturdays—which is not something they practiced in Milan. The moral of the story was to follow the custom(s) of where you are visiting.
So when I’m in my hometown of El Paso, Texas, I like to eat as the El Pasoans do. Is West Texas famous for Italian, Japanese, Greek, or French food? No, but we are famous for the country’s best Mexican food. Having lived in New York for four years now, I’ve not been able to find authentic Mexican remotely close to that of my beloved hometown. I can tame my cravings for nearly every other cuisine in Gotham except for my favorite Southwestern dishes.
During a recent trip to El Paso (which had been the first time in a year and a half), I was determined to eat as much Mexican food as I possibly could. On the eve of my sister’s engagement party, I decided to treat my exhausted family to a home-cooked meal and make cheese enchiladas with my favorite organic green chile sauce.
These days, who has time to make their own labor-intensive sauce from scratch? 505 Chile brand makes the best enchilada sauce that you can purchase in a jar. Recently, I read on the 505 Chile website that their amazing sauces can now be shipped anywhere in the world! This means that folks all over can finally enjoy the same caliber of Mexican food that I’ve grown up with! On this note, I couldn’t help but share my famous organic green chile cheese enchilada recipe with you all! Assuming each person will eat two enchiladas, this will serve approximately 7 guests.
Enjoy…
Ingredients:
15 corn tortillas
½ cup corn oil
1 ½ pounds of shredded Monterey Jack cheese
1/3 (or ½) cup chopped white onions
1 16 ounce jar of 505’s Organic Green Chile Sauce (choose from mild, medium, or hot when adding to online grocery cart)
½ cup organic chicken OR vegetable stock
Preheat oven to 275°F. Grease a 13×9 inch glass baking pan.
Add oil to a medium-sized saucepan on medium heat. Allow oil to warm for approximately two minutes.
Immerse corn tortillas, one by one, into hot oil and cook for 10 seconds on each side, using tongs to flip. Once finished, pat each tortilla gently with a paper towel to absorb excess oil and set aside. Be careful—they will be hot!
In a shallow bowl or pie pan, pour entire jar of 505 Organic Green Chile Sauce and ½ cup of organic chicken or vegetable stock together. Stir until blended and set aside.
Create a workspace/assembly line for yourself by placing the correct ingredients in their proper order beginning with:
• Fried corn tortillas
• Sauce/stock mixture
• Clean plate (to roll the enchiladas on)
• Shredded cheese
• Onions
• Greased 13×9 inch glass baking pan
Dip the corn tortilla into the sauce, fully immersing it on each side. Remove and place flat on the clean plate.
In the middle of the tortilla, add ¼–1/3 cup of cheese and a pinch of chopped onion.
Roll tortilla up like a burrito, and then place in baking pan.
Repeat these steps until you have used all of the tortillas. Spoon the remainder of the sauce on top of the rolled tortillas (now enchiladas), and then sprinkle with remaining cheese and onions.
Cover pan with foil. Bake covered for 20 minutes, then uncovered for 10 minutes.
I love my enchiladas with a side of rice and beans—and occasionally, a dollop of sour cream!
Naturally,
Lindsay, The Lunch Belle
Comments
1 Comment so far
I too am a Texan living in NYC, and have grown so frustrated with the Mexican restaurants here that I’ve given up. I hope this sauce is my saving grace. These enchiladas sound amazing. Thanks!