Green chile cheese enchilada

August 1, 3:35 PMAustin Healthy Food ExaminerPolly Jackson

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The best green chile sauce  is made with Hatch chiles (they will be coming to your local grocery stores this month).

Using blue corn tortillas is a refreshing change for your cheese enchilada recipe. Side dishes of pinto beans, posole and a small amount of local organic lettuce with organic tomatoes using no salad dressing, is the perfect compliment.

Green Chile Cheese Enchiladas

3 corn tortillas per person

4 green chiles per person (approx), that have been peeled and cored

1/2 organic chopped onion

1 large organic tomato, peeled and chopped

2 Tablespoons of organic flour

1 can organic chicken stock

2 teaspoons of chopped garlic (organic, of course)

1/2 pound organic shredded cheddar cheese

For four people:  Preheat oven to 350 Degrees

in a saucepan, pour in 2 Tablespoons of organic extra virgin olive oil.  Add the onions, garlic and flour and saute quickly (not allowing the flour to brown).  Slowly add chicken stock a little at a time ( you may not need the whole can) and keep sauce thick (not runny).  Add green chiles (about 16) and tomato, stirring constantly until the consistency you want (add more chicken stock if necessary).  Some people add cumin but I don't.  Add salt and pepper and simmer.

In a separate skillet, add more olive oil (enough to coat the bottom of pan) and on low heat, cook 12 tortillas quickly, on both sides, still soft.  Drain on a paper towel.

In baking pan, lay the first tortillas. Add some sauce and sprinkle the cheese over the top.  Repeat this two more times adding extra cheese on the top.  Cook until bubbly, about 20 minutes.

Add a dollop of organic sour cream on each serving if you like.  Put small salad and side dishes around the serving on the plate.  Yum.