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« Recipe: Chile-con-Queso (Texas cheese dip) | Main | Dinner at Apizz, 4/18/08 »

Recipe: The Lunch Belle's Famous Organic Green Chile Cheese Enchiladas

St. Ambrose, bishop of Milan in 387 A.D., once said, “When in Rome, do as the Romans do,” while referring to the Church in Rome fasting on Saturdays, which is not something they practiced in Milan. The moral of the story was to follow the custom(s) of where you are visiting.
So when I’m in my hometown of El Paso, Texas, I like to eat as the El Pasoans do. Is West Texas famous for Italian, Japanese, Greek or French food? No, but we are famous for the country’s best Mexican food. Having lived in New York for four years now, I’ve not been able to find authentic Mexican remotely close to that of my beloved hometown. I can tame my cravings for nearly every other cuisine in Gotham except for my favorite Southwestern dishes.

During a recent trip to El Paso (which had been the first time in 1 ½ years), I was determined to eat as much Mexican food that I possibly could. On the eve of my sister’s engagement party, I decided to treat my exhausted family to a home cooked meal and make cheese enchiladas with my favorite organic green chile sauce. 505 Chile hand makes the best enchilada sauce that you can purchase in a jar, because these days, who has time to make their own labor intensive sauce from scratch? Recently, I read on the 505 Chile website that their amazing sauces can now be shipped anywhere in the world! This means that folks all over can finally enjoy the same caliber of Mexican food that I’ve grown up with! On this note, I couldn’t help but share my famous organic green chile cheese enchilada recipe with you all! Enjoy…


  • 15 corn tortillas
  • ½ cup vegetable oil
  • 1 ½ pounds of shredded Monterrey Jack cheese
  • 1/3 (1/2 cup can be used, as well) cup of chopped white onions
  • 1 16 ounce jar of 505’s Organic Green Chile Sauce (choose from mild, medium or hot when adding to online grocery cart)
  • ½ cup organic chicken OR vegetable stock
  • 1 medium-sized saucepan
  • 1 13x9 greased glass baking pan

Preheat oven to bake at 275 degrees.
Add oil to saucepan on medium heat and allow warming for approximately two minutes. Immerse corn tortillas, one by one, in to hot oil, cook for 10 seconds on each side and use tongs to flip. Once finished, pat each tortilla gently with a paper towel to absorb excess oil and set aside. Be careful…They will be hot!
In a shallow bowl or pie pan, pour entire jar of 505 Organic Green Chile Sauce and ½ cup of organic chicken or vegetable stock together. Stir until blended and set aside.

Create a workspace/assembly line for yourself by placing the correct ingredients in their proper order beginning with:

  • Fried corn tortillas
  • Sauce/stock mixture
  • Clean plate (to roll the enchiladas on)
  • Shredded cheese
  • Onions
  • Greased 13x9 inch glass baking pan

Dip the corn tortilla in to the sauce, fully immersing it on each side. Remove, and place flat on the clean plate. In the middle of the tortilla, add ¼-1/3 cup of cheese and a pinch of chopped onion. Roll tortilla up like a burrito, and then place in baking pan. Repeat these steps until you have used all of the tortillas. Spoon the remainder of the sauce on top of the rolled tortillas (now enchiladas), and then sprinkle with remaining cheese and onions. Cover pan with foil and bake covered for 20 minutes, then uncovered for 10 minutes. I love my enchiladas with a side of rice and beans, and occasionally, a dollop of sour cream!

*Assuming that each person will eat two enchiladas, this will serve approximately 7 guests.

505 Chile products can be purchased by phone at: 1.888.505.CHILE (2445)
Or via the internet: http://www.505chile.com/

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