New Mexico Enchiladas with homemade green chile sauce

New Mexico style enchiladas are stacked instead of rolled. It's similar to a lasagna. I keep it simple but we love it. 

 Enchiladas

Corn tortillas

Green Chile Sauce (see recipe below)

Shredded white cheese (asadero, mozzarella, Monterey Jack, etc.)

Shredded rotisserie chicken

optional:

green enchilada sauce to extend the green chile sauce

Spread a bit of sauce in the bottom of a casserole dish. Dip tortillas in the sauce and lay them out to cover the bottom. Add a layer of chicken and then cheese and then another layer of tortillas dipped in sauce. Repeat. End with the rest of the sauce and then cheese. Bake for 30 minutes or until warmed through. 

Garnish:

cilantro, green onions, avocado. 

Green Chile Sauce

Saute in a bit of oil:
1 med onion chopped
3 cloves garlic minced
2 Tablespoons flour and 1/4 teaspoon cumin
add 2 cups stock and simmer till thick
add 15 oz. chopped roasted and peeled green chiles (I get the frozen tub from Sams or Walmart)
1/8 teaspoon oregano 
Simmer on low for 10 mins more.