Christiana Aretta writes a journal about food, photography, & toys.

Once a year in Japan, the 7-11 down the road would run a month-long promotion of “exotic import” beer with Heineken representing the US, Corona representing Mexico and I forget the third one. I’m not a beer drinker but the notion of Heineken or Corona as an “exotic import” beer was always good for a chuckle.

In this recipe, Hatch Green Chile Enchilada Sauce is playing the part of the “exotic import” sauce. I’ve been told that it’s a poor imitation of “REAL” New Mexico green chile sauce but it is the best I’ve found in a grocery store in DC. If you have access to locally made green chile sauce, I won’t begrudge you a chuckle at all.

That said, this is a quick recipe that requires minimal effort and yields excellent results. It reheats well too.

Ingredients

• 1 package of flour tortillas.
• 1/2 pound meat of choice – chicken is ideal but steak or ground beef works too
• 1 large onion
• 1 large bell pepper
• 1/2 tsp cumin
• 1 tsp cayenne (adjust to your liking)
• 1 can green chili sauce (if you’re in DC, Hatch is the way to go.)
• some oil for sauteing
• salt and pepper, to taste
• optional: cheddar cheese

Preparation

1. Cut the chicken or steak into thin strips. Peel the onion and cut into thin strips. Core and seed the pepper and cut into thin strips.
2. Add some oil to a saute or deep frying pan and heat. Saute onions for a minute until semi-transparent. Add meat and cook through. If using ground beef, be sure to break it up nicely.
3. Add half the can of green chili sauce, cayenne, and cumin. Salt and pepper to taste. Let simmer for 20 mins, or until sauce is thickened.
4. Preheat oven to 325°. Pour some green sauce into a 13×9 glass or baking dish. Spoon some of the cooked chicken & vegetable glop onto a tortilla and gently fold into a roll. You should be able to get 6-8 enchiladas into the dish. Pour the remaining sauce over the enchiladas. If you desire cheese, lay some slices of cheddar cheese on top of the enchiladas.
5. Place dish in the oven and bake for 20 minutes. Remove from the oven and serve hot. Lift gently out of the tray with a spatula, or if ya like your enchiladas sloppy, just scoop whatever you can get out and slop it on the plate.

Side note: I’ve been on the prowl for good, fresh handmade tortillas (preferably around Adams Morgan) – do you have a recommendation? If so, please post it in the comments.