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Dinner Tonight: Stacked Green Enchiladas

I had my first green enchilada experience at a friend's house in Brooklyn. He was actually from New Mexico and used to make a huge batch every weekend for anyone who happened to stop by the apartment. But he made them unlike any enchilada I'd ever had. Instead of rolling them up and baking them with loads of meat, he just stacked them on a plate layered with cheese and tomatillo sauce. Instead of the heavy, orange-cheese covered ones that I grew up on in the Midwest, these were bright and acidic. I'd always have two plates' worth.

Now back in the Midwest, it was harder to reconstruct this memory than I had anticipated. Nearly all the green enchilada recipes contained chicken in some integral way. So first I had to track down a green sauce, which I finally found in Bon Appétit. Then it was just a matter of stacking the tortillas, layering on some sauce, and sprinkling on a little cheese. You can melt the cheese in an oven, which will take 15 minutes or so, or you can do what I did and just zap it in the microwave for about a minute. That way you can have seconds in a flash.

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