GREEN CHILE ENCHILADAS
Reading edition
6 blue corn tortillas 2 tablespoons oil 1 clove garlic 2 cups green chile sauce 1 tablespoon flour 2 cups grated longhorn or jack cheese ¼ cup minced onion Salt to taste
Heat the tortillas on a hot griddle and keep warm under a tea towel. Heat the garlic in the oil, then discard garlic. Blend flour into oil. Stir in green chile sauce (see page 15 for recipe) and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on ovenproof plates. Sprinkle cheese on top. Place in oven to allow cheese to melt. Serves 2. For a real New Mexico touch, place a poached or fried egg on top. The egg has the quality of melding all the flavors.
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