Going out for Mexican food can be difficult. Especially when you have been spoiled and I have been spoiled for a long time. I knew someone from Mexico who would cook for me in grad school. We travel to Arizona and New Mexico. I try to make what we eat and like. Sometimes Russell regrets it. This recipe came out of that.
Green Chile Sauce
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 to 2 cup roasted hatch chiles or green chiles, chopped
2 cups vegetable broth
1 teaspoon salt
1 teaspoon ground coriander.
In a skillet over medium heat, pour the oil. Let heat a bit and then add the onion. Let brown and then add the chiles and garlic. Cook this done for a bit and then add the vegetable broth, salt, and coriander.
Let cook about 15 minutes. Blend with an immersion blender or in a regular blender. To thicken, cook a little longer. The original recipe called for beef or chicken stock and flour to thicken and I chose to make it gluten free and vegetarian.
Green Chile Enchiladas
1 recipe green chile sauce (above)
1 pound dry beans
3 tablespoons olive oil
1 onion, chopped
1 large sweet potato, peeled and cubed
4 cloves of garlic, sliced
1 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon ground ancho chile
1/4 teaspoon ground chipolte chile
1 package corn tortillas
In a pot, place the beans. Rinse. Cover and let soak over night. Drain and recover with water. Bring to a boil and then turn down to a simmer. Cook until the beans are soft.
Preheat oven to 400 degrees Fahrenheit. In a cast iron pan or oven proof pan, put the sweet potato, onion, and garlic. Drizzle with olive oil. Put in oven. Roast ten minutes. Stir. Roast ten minutes. Stir. Roast ten minutes. Stir. Roast ten minutes. Remove from the oven. Turn the oven down to 350 degrees Fahrenheit.
Add the sweet potatoes, onion, and garlic to the beans. Blend them up a bit but not completely.
In the baking dish size of your choice, put some green chile sauce. Then lay down a corn tortilla. Then layer the bean mixture.
The last layer should be a corn tortilla and green chile sauce on top.
Bake about a half hour at 350 degrees or until bubbly.
There is a bit of fire in this dish so you may wish to calm it down with flour tortillas or new mexican sopapillas.
I like it!