Enchilada Verdes

  • Yield: 4 servings


12-- blue corn tortillas (if not available, regular corn tortillas may be used)
4tablespoons oil or lard
1-- garlic clove
1tablespoon flour
4cups green chile sauce (See Index)
-- Salt to taste
2cups grated Cheddar or Monterey Jack cheese
1/4cup minced onion


  1. Fry tortillas in deep fat to soften.  Heat garlic in oil then discard garlic.  Blend flour into oil.  Stir in green chile sauce and heat thoroughly.  If mixture is too thick, add water.  Add salt to taste.  Layer tortillas with sauce, minced onion and cheese on ovenproof plates.  Sprinkle cheese on top.  Use 3 tortillas for each serving.  Place in oven to allow cheese to melt.


Recipe reprinted with permission from The Junior League of Albuquerque’s Simply Simpatico (The Junior League of Albuquerque, NM, 1981).