Recipe: Enchiladas Two Ways, Rojos and Verdes

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Stacked Enchiladas

I’m practicing recipes to get ready for a private cooking class.  What’s the subject?  Italian Classics?  Bread?  Pie?  No, it’s Mexican Food!  After all, as a native Los Angelena it’s my favorite.  Seriously.  My last meal would be a stack of hand patted corn tortillas, pinto beans and a charred chile.  Growing up in the Silverlake/Echo Park area I spent many hours after school at friend’s houses tucking into the comfort of simple homemade Mexican food.  So this is one cuisine I learned not by a lot of study but by watching friends.  Although I do confess that the very first cooking class I ever took was with Diana Kennedy back in the pleistocene age (the 70s).  I still remember the Chile Relleno de Picadillo we made. Unbelievable!

So dinner tonight were these stacked enchiladas, rojo and verde.  The red sauce is pretty simple and is quite versatile.  You can use it as a sauce for enchiladas or slathered over chicken destined for the oven or as a dip for chips.  I like to use the Tomatillo Sauce for chips, for enchiladas and as a sauce for grilled fish.  I filled the Enchiladas Rojos with shredded chicken and the Enchiladas Verdes with Fontina Cheese.  Hey, it’s what I had in the house.

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