Recipe: Green Chile Enchiladas

Not a beautiful dish, but it's delish

Green Chile Enchiladas
Better Homes and Gardens, July 2020, p. 96
5 stars

I don't know who subscribed me to Better Homes and Gardens Magazine, but I do flip through every issue and have found some valuable content. To be honest, I'm wary of their recipes compared to what I might find in Food & Wine and Bon Appetit Magazine maybe it's because I feel like BH&G caters to more mainstream food tastes, whereas, I really like complex, hot/spicy, non-mainstream flavors.

I was craving enchiladas and saw this recipe that came from Frontier Restaurant which was highlighted in the "Route 66" article as a must-stop place to eat in New Mexico (it's near the University of New Mexico). These enchiladas were so delicious. As I'm writing this, I'm hoping that blog contributor the grandcruman left some for me in the fridge for lunch. We have a couple of other enchilada recipes we've tried that I've blogged about which are good, but different styles; this one is definitely being added to our enchilada repertoire.

Ingredients: flour or corn tortillas, sharp cheddar cheese, ground pork, russet potatoes, canned diced Hatch green chiles, yellow onion, white onion, chicken broth, serrano, yellow cornmeal, garlic, olive oil

Notes:

• As noted in the recipe, there is plenty of leftover green chile stew leftover that you can freeze. (Note for us -- it filled a medium glass containers with a blue top.)
• It made about 9 enchiladas.
• Forgot the serrano so there wasn't a lot of heat even though we used half hot diced Hatch chiles and half mild. Need to remember the serrano next time!