Enchiladas Verdes - Green Chili

These enchiladas go the flat-stack route instead of rolling. Softened corn tortillas get layered on oven-proof plates with a garlic-infused green chile sauce, minced onion, and shredded cheddar, three tortillas per serving, stacked up and baked just until the cheese melts.

The sauce starts by heating a garlic clove in oil until fragrant, then discarding it. The garlic flavor stays in the oil without any harsh raw garlic bits. A tablespoon of flour stirred in thickens the green chile sauce just enough to cling to the tortillas instead of running off.

Fry each tortilla briefly before stacking. This softens them so they don’t crack when layered and adds a slight crispness that holds up under the wet sauce.

Pro Tips

• Don’t over-fry the tortillas. Just a few seconds per side to soften them. Crispy tortillas crack and won’t absorb the sauce.
• Thin the sauce with a splash of water if it’s too thick. It should pour easily over the tortillas, not clump.
• Work fast when assembling. The sauce and tortillas cool quickly, and cold layers don’t meld as well in the oven.

Variations

• Use Monterey Jack or a Mexican cheese blend instead of cheddar for a more traditional flavor.
• Add shredded rotisserie chicken between the layers for a heartier main dish.
• Top with a fried egg and sliced avocado for a brunch-style serving.