Green Chile Chicken Enchiladas Food Mood: Spicy Cuisine: New American/Regional Description In New Mexico, the favorite is flat enchiladas, as they have more sauce and less calories, due to not frying the tortillas, which is needed for rolled enchiladas. Servings: 4-6 servings Ingredients 8 to 12 white, yellow or blue corn tortillas 1 recipe Green Chile Sauce 3/4 cup 50/50 mixture of grated Cheddar & Monterey Jack cheese, or to taste 1 medium-size onion, chopped 1/4 cup sour cream Garni: Caribe, coarsely chopped Romaine and Red Leaf lettuce, tomato wedges Method 1. For Flat Enchiladas: Place a spoonful of green chile sauce on the plate, then top with the tortillas followed by cheese, onion and more sauce. Repeat once or twice more. Top each enchilada with more sauce and cheese. Heat in a moderate 350 F oven until the cheese melts. Top each with a dollop of sour cream and a few grains of caribe. Encircle each enchilada with Romaine lettuce first, topped with a few pieces of Red Leaf and tomato wedges at 12 o?clock, 3, 6 and 9 equidistant around the plate. 2. For Rolled Enchiladas In a skillet, lightly fry the tortillas in hot oil (or dip in chile water or just warm the tortillas). Variation: for Rolled Enchiladas: Dip the lightly fried tortilla into the sauce and place a strip of each grated cheese and chopped onion down the center. Roll and top with more sauce and cheese. To serve a crowd, place the rolled enchiladas in a large, shallow baking dish, but do not cover with sauce. Just before serving, heat in a moderate 350 F oven. Warm the sauce separately and add just as you are ready to serve. Do not overcook or the enchiladas will be very mushy. Top with additional cheese and reheat until it melts. Add lettuce and tomato wedges around edges before serving.