I grew up on the Mexican border, and so for me enchiladas are a certain thing: They consist of three or more tortillas dipped in red chile (enchilada sauce), laid flat on a plate, with cheese and onion sprinkled between each layer and on top. Enchiladas are not a casserole. Only gringos eat them with meat in them.
So I was never a big fan of the “green chile chicken enchilada” which I feel came from somewhere NOT along the border (outer space, perhaps?). Then I had lunch at My Brother’s Place, a crazy good Mexican food restaurant in Las Cruces. I went to school with one of the brothers’ kids. She always said he was a good cook. She was right!
His green enchiladas were just what I had always wanted, and my version is worth going out and buying the kinds of chile I need to make it work. Continue reading