Quote:
Originally Posted by Rogarven
Well, now that is a totally different dish around here. We call that Chicken Sopa or Chicken Taco Pie. That layering tortillas with cream of chicken soup, green chile, shredded chicken and cheese. Then build it up with several layers, cooking for about an hour at 350 degrees. It is a great dish as well but NOT the same as flat enchiladas which are served right after layered. Some people really like a fried egg on top of their enchiladas. And having them made with fresh groundd red chile powder from Mesilla Valley or Chimayo is absolutely Heaven.
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That's interesting. I've never heard the dish you describe referred to as anything but "green chile chicken enchiladas" by anyone I know. I'd never even heard those names you mention before. Still, if that's what some people call them, then okay.
Also, I'd agree that flat or stacked enchiladas are different because of the fact that they aren't baked.
Another thing I'd mention is that I never really like a fried egg on top of anything but flat red or (sometimes) red, rolled enchiladas. I've certainly had it on the casserole-type and green enchiladas before, but it's not as enticing to me as on the flat ones or rolled red ones.
One other thing is that it's sort of weird to me that some people never lightly fry their tortillas first before making enchiladas. I always thought that was an integral step in making them. I do know some people who forgo the frying for health reasons and have looked for other ways to make them pliable, but I always thought that was done just for that reason alone. Not frying the tortillas produces a raw corn taste that I usually find unpleasant.
Probably the best corn tortillas in Albuquerque are made by La Mexicana on Coal Avenue and 3rd Street in Barelas/Downtown. They are soft and pliable and I think they would be okay for rolling without frying. The second-best corn tortillas are the Bueno brand which you can buy in stores such as Walmart and which I think are available in other states such as Arizona. But they aren't as soft and pliable and I probably wouldn't do without lightly frying them first. Other, smaller tortillerias in town usually make their corn tortillas too thick to be able to use them in enchiladas without frying them. Those tortillas, I find, are better for tacos.
One last thing I want to say is that when I was little I did use flour tortillas once to make flat enchiladas. I did this out of desperation because we didn't have any corn tortillas. It was on my summer break from school and I was hungry and wanted enchiladas. I used my mom's flour tortillas. She makes hers about 12 inches across. I cut one tortilla into four pieces like you would cut up a pie. I then made red, cheese enchiladas with the pieces (unfried). This was with my
mom's tortillas, though. I couldn't imagine using most of the nasty store-bought flour tortillas brands for this. Most store-bought flour tortillas have this funky, sour taste to them which I absolutely hate. The only (somewhat) acceptable store-bought brands I've found so far are Bueno's Grandma's tortillas and the Mission brand. The Bueno ones have none of that sour taste while the Mission ones do, but it's a lot less detectable than in other brands.
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That is truly the New Mexico way.
