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When I was in Albuquerque with Marlboro Man and the boys a month ago, I had a really fun book signing. Such incredibly nice and lovely people. (Hi, ABQ!) However, I didn’t eat much the day of the signing, and by the time the signing was over that night I was ravenous. But the thought of eating a late-night burger just wasn’t cutting it, considering I was in Albuquerque, New Mexico. I wanted something with flavor! With spice! Never mind that my boys were clamoring for McNuggets! I was not going to be thwarted!
Sorry about the exclamation points. Won’t happen again!
Oops.
The late hour was a consideration, and after asking around a bit, Marlboro Man, the boys, and I landed at Flying Star Cafe, where I picked up an order of Green Chile Enchiladas and hurried back to my hotel room to snarf it down.
It was to die for.
Here’s my super-easy version below. Flying Star’s enchiladas were actually “open faced” enchilada stacks—super simple to make, and they look mahvelous. Flying Star used blue corn tortillas, and if you have those available to you, go for it! They’re mighty purty.
Start with a can of green chile enchilada sauce. This is Hatch brand, but any kind will do.
Throw in two small cans of diced green chiles.
I used a combo of sauce and chiles because I wanted the sauce to be saucy, and also because the sauce has some spices and other things going on. But really, I only gave it about 18 seconds of thought. You could just heat up a few cans of chopped green chiles if you wanted to. The sauce will be thicker, but thicker never hurt anyone.
I’m rambling this morning.
Anyway, just heat the sauce over medium-low heat until it’s nice and piping warm.
Piping warm?
Never mind.
Now, in a skillet, saute a chopped onion with a couple of tablespoons of butter.
Until they’re starting to turn golden brown. Set these aside for a sec.
Grab some corn tortillas…
Top ’em with grated cheddar-jack cheese…
(Or any grated cheese.)
Melt them either in the oven or microwave (I nuked these because I was impatient), then spoon a generous amount of onions all over the top.
Then grab a good helping of this yumminess…
And spoon it all over the top.
This is a conservative portion of sauce. Really lay it on thick if you want!
Next, add some salsa (or pico de gallo if you have it). I actually got both green and red sauce with my Flying Star enchilada stack, and it was the best of both worlds.
I love plates of food with different things going on.
And different colors.
Sour cream is good, too!
Divine. And so ridonkulously easy. And note: this is a very generous portion! Back it down to two or even one tortilla if you’re not that hungry. The green chile is the star of the show here anyway.
Enjoy!
