You can't go wrong with enchiladas, can you?

I grew up in New Mexico and have always loved Mexican food.  At least that is what I believed until I moved.  Surely Florida could turn out some decent food since they have so many immigrants from Cuba, Mexico, and other Latin countries.  Not so much.  No one had green chile, poblano chiles occasionally, but it was not the same.  And the red chile was different.    In Louisiana, there were a few restaurants where almost all the staff spoke Spanish.  Surely Louisiana could turn out some decent Mexican food.  Again, not so much.  On to Texas, San Antonio to be more precise.  The population is something like 75% Hispanic. Surely they could do it right...not there either.  I did manage to find some canned versions of red sauce that were decent and some mild green chile in the little bitty cans. I even found the Hatch brand.  But eating out just did not do the trick.  I was beginning to lose all hope in finding Mexican food that actually tasted good when eating at a restaurant.

Then I came back to New Mexico, and I had an epiphany.  I have finally come to realize I do not love Mexican food.  Don't get me wrong, I like it.  What I love, however, is New Mexican food.  I love being back in New Mexico where you can go just about anywhere and get green chile--pizza joints, fast food burgers and burritos, and the frozen section of the grocery store. They even roast the fresh stuff outside when it is in season.  And red chile is not like what I have found everywhere else, which is more like Texas chile.  It is the real stuff.  If you are from New Mexico, you understand.

I love enchiladas--chicken, ground beef, cheese--with green chile or real red chile (The sauce is what makes them great!).  My family has come to love one recipe (who am I kidding, we have always loved it!) that was given to us by my step-mom.  It is for a green chile casserole.  In my efforts to be more health conscious, I have made a few minor modifications.  I still can't make this too often because I don't want to give up the cheese!

Green Chile Casserole

1 lb of colby jack cheese, grated (this can easily be adjusted, if you prefer lower calorie)

2 lb extra lean cooked ground beef (can substitute ground turkey, ground chicken, shredded chicken)

1 16oz sour cream (regular or low-fat)

1 16oz thawed container green chile (can substitute 4 small cans or fresh green chile temp of choice)

1 XL can cream of chicken soup (regular or low-fat) (or 2 1/2-3 regular cans)

dash of garlic powder

dash of onion powder

12 (At least) corn tortillas (white or yellow)

regular size casserole dish sprayed with cooking spray

Directions:
First, put a thin layer of green chile mixture (all ingredients except cheese and tortillas mixed together) on the bottom of pan.

Then Layer:

-corn tortillas (tear into big pieces)

-green chile mixture

-cheese (sprinkle lightly)

You will have 2-3 layers. Top with what is left of the colby jack cheese.

Bake at 350 until bubbly in the middle. (30-45 min)

I do have children, so I divide the mixture before adding green chile and make half of it with green chile and half without.

One day, I will learn to make my own cream of chicken soup, and I will buy a tortilla press and make my own tortillas (a lot more time consuming without one).  Until then, I will have to live with the store bought, processed versions.  But I can live with that, they just taste too good to give them up...

So what are your local favorite foods that no one else can seem to get right?