Traditional New Mexican Enchiladas are stacked flat tortillas, not rolled.....   Needs red sauce, green sauce, cheese, tortillas, and, if desired, some form of meat.

Red sauce - started with canned red enchilada sauce and bolstered it with Hatch red chile powder, lime juice, salt, pepper, cumin, Mexican oregano, and chile garlic paste.

Green sauce - 5-6 green Hatch or Anaheim chiles roasted. 5-6 small tomatillos, also quickly roasted. 1/2 large or 1 small sweet onion. Roughly chop all of those and combine in a blender with tequila, turkey stock, salt, pepper, cumin, juice of 1/2 to 1 lime. If needed, add a little Worchester sauce and/or a little champagne vinegar. Warm on the stove and add 4 oz goat cheese.

Meat - we got .75 lbs of pre-cooked turkey breast from a local deli. But you can cook your own chicken or turkey or get a rotisserie chicken. Once you have your cooked meat, shred it with fingers and a fork. Toss with the red sauce.

Cheese - 1 large package shredded "Mexican Cheese blend." the aforementioned goat cheese, and some crumbled cotija.

Tortillas - Mission Carb Balance tortillas

Assembly - tortillas, green sauce, cheese, meat, cheese. Repeat until you're out of the limiting ingredient (or until your baking dish is full). For us the limiting ingredient was the turkey in red sauce. Top the final layer of tortillas with cheese and bake at 350 until brown and bubbly, kicking it over to broil for a minute or two at the end as needed.