la posta green chile enchiladas from mesilla, nm
(1 rating)
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. When I visit family in the lower 48 I bring back frozen red and green chile for just this reason--Canned chile is NOT the same as fresh. I hope you love this like we do.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For la posta green chile enchiladas from mesilla, nm
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12corn tortillas...please use yellow, softened in oil
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1 lbcheddar cheese, shredded
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1 lbmonterey jack cheese, shredded
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12green chiles, roasted, peeled and chopped or 2 large cans
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2 - 14.5 ozcans diced tomatoes
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1 mdonion, diced fine
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2 smgarlic cloves, or garlic powder
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1 tspsalt
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water to cover
How To Make la posta green chile enchiladas from mesilla, nm
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1Shred cheese and set aside in a separate bowl.
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2Saute onions, garlic,tomatoes, green chile and spices. This needs to simmer on low for about 20 minutes.
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3Meanwhile soften corn tortillas in hot oil and drain on paper towels.
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4Place 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 using 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.
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5If ever in New Mexico, in Las Cruces/Old Mesilla...You MUST check out La Posta. BEST Mexican food on the planet HANDS DOWN!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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