To Entice
Recipe and Method are included. This post is long and requires some study to prepare the enchiladas correctly (true to authenticity), so I have included an image of Don's "presentation." This plate full has just one tortilla which can be stacked to suit your tastes.
Introduction
Green Chiles (as well as red chiles, I am sure) are a staple of authentic Mexican-American cooking. Chile peppers can be equated to ground black pepper being included with our European cuisine. Going back to Marco Polo and the Italians/Portuguese opening the East-West trade routes which in turn began the Enlightenment era in Europe... ground pepper has been one of the definitions alongside black powder. Here in the Americas peppers grow like weeds, so the quest for financial gain wasn't about peppers. Although (and this is a huge although) peppers define the cuisine aboriginal to the Americas. Green Chiles, specifically chiles grown in the vicinity of Hatch, New Mexico, U.S.A. As with most places settled in the Southwestern United States there are almost 400 years of recorded history we can recall. The altitude and soil surrounding Hatch is just right for her famous "Green" Chiles (am trying not to denigrate the other peppers grown at just the perfect altitude and soil make-up)
The map below illustrating the location was captured off of the Wikipedia article. Take some time to read the linked article because it is quite interesting.
Recipe
To me, this recipe could be a bit complex. Don put it together from memory with no problems. Preparation is divided into stages: green chile sauce prep, tortilla prep, and presentation prep. The recipe has to be prepared in this certain way in order to insure authenticity.
