Arri London wrote:
>
> Roasted green NM-type chiles, onion, garlic, bit of cumin and coriander,
> salt and pepper. Cook until done. More than that is gilding the
> proverbial chile.
>
> Having said that, try this one:
>
> Enchiladas verdes (from: Historic Cookery)
>
> 10 green chiles
> 2 c cooked tomatoes
> 1 tbs fat (lard or veg oil)
> 1 egg
> 1/2 c cream (use light)
> 8 corn tortillas
> 1 c grated cheese
> lettuce leaves
>
> Roast, peel, seed and chop green chiles. Add tomatoes and fry in fat.
> Beat egg, add cream and salt to taste. Mix with chile and tomatoes; cook
> until thick.
>
> Fry tortillas in deep fat, fill each tortilla with cheese and onion and
> roll. Serve on lettuce leaves and top with the green chile sauce.

Thanks. I can't get good green chiles here, except for jalapeño and
Serrano. The NewMex variety "Big Jim" grows well up here, but doesn't
have much taste. I *can* get very good dried red chiles.

> Skip the corn entirely. There's enough in the tortillas as is. The beans
> are sufficient protein; no need to double the protein.

I think you are right about the corn. I added it mostly to add a
different color and texture. (1/2 cup or less would have done that as
well as 1/2 pound.)

/Bob