It will come as no huge shock that growing up in Texas and then living in California for more than a decade left me somewhat of a Mexican food fanatic. I love Mexican food in all its forms — the cheesy, red sauce combo plates of the TexMex I ate growing up; street tacos made from off-cuts of meat like lengua; sophisticated, rich moles from Oaxaca…I could go on and on. As a kid, I went through a phase where all I wanted to eat at Mexican restaurants was enchiladas suizas, which ironically enough, are named after Swiss immigrants. I loved the tanginess of the dish’s verde (or “green”) sauce combined with the creaminess of white sauce and sour cream, and it remains one of my favorite enchilada dishes.
I wanted to make something in our slow cooker a couple weekends ago, and of course turned to one of our standbys: chili. It’s easy, hearty, and makes for a great lunch the next day. But feeling a bit sick of our usual tomato based version, I decided to try a “green” version, reliant on store-bought green chile enchilada sauce. The end result? Something that tastes similar to enchiladas suizas, minus the tortillas, and in chili form. It’s the most amazing, zesty soup on a cold winter day. Joe and I can both handle pretty spicy food, so mine has lots of chiles in it; if you’re sensitive, omit the jalapenos, and look for the mild version of the diced green chiles.
Here’s how to make it (luckily, the slow cooker makes this one REALLY simple): Read more »