La Posta Green Chile Enchiladas

Don't bother trying to find the cookbook...it is out of print. I have the 1971 edition. La Posta was a stage stop for the Butterfield Trail during the time of Judge Roy Bean, Billy the Kid and Kit Carson. This is a real restaurant that has not changed it's habits or recipes for over a hundred years. Why? Because the simple recipes work and can't be beat. Due to living in interior Alaska, I am forced to use canned green chili. If you can get the REAL STUFF roast and peel and subsitute, it makes all the difference. If you really love your guests, invest in real chile rather than canned
. This is not a hard recipe to follow, just a lot of steps.

No ISBN Sorry.....

Enchiladas Verdes

1 dozen corn tortillas, softened
1 lb. cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
12 green chiles (fresh is best if you can get it or 2 large cans green chile, chopped)
2 cans diced tomatoes
1 medium onion, chopped fine
2 small garlic cloves or garlic powder
1 tsp. salt
Water to cover

Saute onions, garlic,tomatoes, green chile and spices.
Meanwhile soften corn tortillas in hot oil and drain on paper towels. Place 1/4 of the green chili sauce on the bottom of a large baking dish. Over the top of the softened tortilla place some cheese (or chicken if you are doing meat--add some cheese) and roll. Put on top of the sauce. Continue layering and cover with the rest of the green chile sauce. Bake at 350F for 45 minutes or until bubbly.

If ever in New Mexico, in Las Cruces...You MUST check out La Posta!