Inspired by this thread about enchiladas, share your favorite enchilada recipes, please!
Mine is this pork chile verde enchilada recipe I found on Epicurious a few years back.
You pretty got much got it in one. I was going to say enchiladas are merely a delivery device for a good pork chile verde.
Alhough I make chile verde with a bunch of garlic, roasted tomatillos,and a variety of fresh and dried chiles in addition to kinds of stuff in that recipe.
When I make enchiladas at home, I use a recipe of my own creation that’s about as authentically Mexican as Taco Bell - it’s a bit of Tex-Mex, a bit of some half-recollected Betty Crocker recipe from my childhood, and a bit of my own tendency towards “when in doubt, add more heat”.
For the filling, I brown about a pound of ground beef with some chopped onion and garlic. I drain it (reserving the grease) and then mix in about half of a tub of Tillamook sour cream, a few good handfuls of shredded sharp cheddar (also Tillamook), some salt and pepper, some dried parsley and cilantro, and several fresh jalapeno slices.
For the sauce, I make a gravy out of the fat from the ground beef - mix it with flour to make a roux, thin it out with a few cups of beef broth, and then toss in a whole bunch of chili powder and cumin and paprika and a few other seasonings.
I put about two heaping spoonfulls of the filling onto each tortilla, roll them up, and lie them in a baking pan. I pour about half of the gravy on top, sprinkle more sharp cheddar liberally over the top, then cover it with foil and bake it for 10-15 minutes or so. After I’ve let it cool a bit, I’ll plate the enchiladas and top them with more sauce, more shredded cheddar, and a good dollop of sour cream.
What can I say? It’s comfort food.
Around here, enchiladas are where leftovers go to live again. Thanksgiving turkey, roasted chicken, beef roast, pork roast… It gets shredded and cooked up with salsa and/or ‘Mexican’ seasoning (e.g., cumin, chile powder, etc.). Per the previous thread, I heat up enchilada sauce and dunk the corn tortillas into it until they’re pliable enough to roll. Put in the meat, roll them up, put into a baking dish, pour on the enchilada sauce, top with shredded cheddar, and bake in the oven.
I also make machaca. Here is a recipe I’ve just tried, and I like it better than other ones I’ve used or made up in the past. Machaca is usually for tacos, and the leftovers usually end up as taquitos; but sometimes I’ll do enchiladas with it.
I’ve made cheese enchiladas, but I prefer to have dead animals in my tortillas.
Mrs. L.A. makes enchilada casserole with layers of tortillas, chicken, and cream of mushroom soup, topped with cheese. I think it’s quite tasty, but not what I think of when I think of enchiladas.
Never really had a recipe so this thread will be great.
I always use;
CORN tortillas. Fresh corn tortillas.
Sauteed Onions and Peppers. (green and red bell peppers, yellow onion for me, white if you prefer)
A little frozen corn. (the green and red peppers and yellow corn add color)
Monterey Jack cheese - But MJ is a personal taste of mine.
Hamburger, so that it’s about 60% of the mix.
La Victoria Enchilada sauce. (canned) Mixed in with the hamburger and peppers and the rest poured over the tops. Season with enchilada seasoning mix if the La Victoria isn’t enough for you.
TOPPED with…
Monterey Jack cheese
Ortega diced jalapenos. (experiment, or not if you don’t like jalapenos - my wife won’t allow them - I love them)
Olives, sliced. (for sprinkling on top)
RoTel Mexican Style tomatoes - they have some with cilantro mixed in.
sour cream -
fresh lettuce - sliced thin.
Salsa, the hotter the better. IMHO.
ETA. Rolled in the corn tortillas of course, then baked until the cheese topping melts.
Off topic.
Morgenstern: San Diego was mentioned in the other thread. It’s weird that you may have known my mother. 
Tyler Florence’s chicken enchiladas with roasted tomatillo salsa. Soooooo good. I get my act together to make it about once a year.
I did. Flew out of Gibbs all the time back then.
First- if you want to avoid the packages of dried New Mexico Chiles- When they come in season- order yourself a sack of Hatch Chiles. Tie up the stems with some twine and hang them up to dry in the sun. They will turn a gorgeous red and you can store them hanging from your pantry or garage, if you are so inclined. I will include a recipe below for Red Enchilada sauce using the dry chilies.
Also- you can toast the chilies- outside! or you will suffocate and choke your household. Get them lightly charred and then let them soak in a water bath while you continue charring. You might want to wear gloves when you work with them and avoid touching your eyes, nose, mouth…ayayayayay!
Once they have cooled down in the water a little bit, you peel off the charred skin and now you have lovely chile, ready to stuff to make chile relleno (made with cheese, yum!) or chop up to make chile verde or salsa. Another way to peel it is to set them in a plastic bag after the light char , the subsequent steam from sitting in the bag makes it easy to peel.
Homemade Enchilada sauce- How NMVE’s mom makes them!
1-2 package of New Mexico Chile
Salt
and
Cumin to taste
Boil the chiles in a water until they are pliable- (before dropping them into a blender that you will probably never be able to use for anything else other than making chile), pull off the stem cap with seed entrails. Light blend along with half of the water they boiled in, adding more of it slowly until the sauce is of the consistency/thickness that you prefer. Salt, pepper, cumin, oregano to your preference. Great for enchiladas or tamales.
I am not the be all end all person of chile knowledge, just wanted to add my two cents worth as to how simple and cheap it is to make your own enchilada sauce.