Stacked enchiladas with corn, summer squash and New Mexico green chile sauce.
You can shorten the prep time by making the green chile ahead of time (up to 3 days) or using a store bought green chile sauce.
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Make the Green Chile Sauce. This could be made the day before.
Flour vs. Corn tortillas - Corn tortillas yield a lighter enchilada, but both are excellent! Dipping the tortillas in the sauce helps to incorporate the sauce throughout the dish and also prevents the tortillas from drying out during the cooking process.
Green Chile Sauce - You could use store bought Green chile enchilada sauce or make your own sauce from fresh, canned or frozen roasted green chiles. The amount of green chile sauce you use for each layer depends on how hot the chile sauce is and how hot you want the final dish. If the chile is really hot, I use about ½ cup of sauce for each layer and my chile sauce is usually pretty hot.
Recipe author: MJ of MJ's Kitchen