

Many moons ago, Chance and I did a 5 year stint in Roswell New Mexico. We slowly learned to appreciate all things green chile! The hotter the better too! It was a slow transition and one I resisted with all my strength. My first introduction was at a friends house when she invited us over for Green Bean Enchiladas. OMG! I was quivering in my shoes just trying to imagine what that was going to look like and I happen to like green beans. Well, I had heard wrong on the phone and we were having Green MEAT Enchiladas. Big Big Difference LOL! They looked exactly like the picture of mine that I have included...but they were so incredibly hot - "fire-breathing" hot - "you better have a scoop of ice cream afterwards" hot!!!!!!(let me know if that one needs explaining) I could only eat half and never took a breath between bites. My eyes were watering and my chile virgin tongue was on fire...for days! This is a very mild version of that recipe. I'll tell you how you can make it hotter.
The ingredients:
1-2 lbs. hamburger meat, package of shredded colby jack cheese, corn tortillas, can of green chile enchilada sauce, butter
Directions:
1. slightly fry your corn tortillas one at a time in a little bit of butter. I do this at the same time that I am browning my hamburger. You just want them to soften - you don't want them to be crispy. I just stack them on a plate for later.
2. brown and crumble hamburger meat and drain off excess fat.
3. pour enchilada sauce on hamburger and mix.
4. Place one corn tortilla on a plate and 1/4 to 1/2 cup of green chile mix on top
5. sprinkle with cheese
6. continue layers and always end with cheese.
7. Microwave just to melt the cheese on top and help all of the layers melt together.
Notes: We serve this with crackers and not chips - just personal preference. You can add lettuce, sour cream, etc...make it your own. We love the green chile flavor so we don't eat hot sauce with ours but you could.
Usually 2 corn tortillas is plenty per person.
Chance always has to have a fried egg on top - this is super common with tradition Mexican food!
If you are serving more people just buy more hamburger meat, sauce, cheese - I always have plenty of corn tortillas left over.
This can also be made as a casserole - just layer the same way in a 13x9 dish.
You can make your own green chile sauce using real roasted green chiles or the frozen bueno green chiles that are in the freezer section just be aware that the heat level will really go up.
Fact: We had never heard of a stacked enchilada until we lived in New Mexico - this is the common prep there and you have to ask for rolled enchiladas in you want them fixed that way.