La Posta Green Chile Enchiladas from Mesilla, NM

Sherry Blizzard


Don't bother trying to find the cookbook. It is out of print. I have the 1971 edition. La Posta was a stage stop for the Butterfield Trail during the time of Judge Roy Bean, Billy the Kid and Kit Carson. This is a real restaurant that has not changed it's habits or recipes for over a hundred years. Why? Because the simple recipes work and can't be beat.

When I visit family in the lower 48 I bring back frozen red and green chile for just this reason--Canned chile is NOT the same as fresh.

I hope you love this like we do.


★★★★★ 1 vote

15 Min
45 Min


  • 12
    corn tortillas...please use yellow, softened in oil
  • 1 lb
    cheddar cheese, shredded
  • 1 lb
    monterey jack cheese, shredded
  • 12
    green chiles, roasted, peeled and chopped or 2 large cans
  • 2 - 14.5 oz
    cans diced tomatoes
  • 1 medium
    onion, diced fine
  • 2 small
    garlic cloves, or garlic powder
  • 1 tsp
  • ·
    water to cover

How to Make La Posta Green Chile Enchiladas from Mesilla, NM


  1. Shred cheese and set aside in a separate bowl.
  2. Saute onions, garlic,tomatoes, green chile and spices. This needs to simmer on low for about 20 minutes.
  3. Meanwhile soften corn tortillas in hot oil and drain on paper towels.
  4. Place 1/4 of the green chili sauce on the bottom of a large baking dish. Over the top of the softened tortilla place some cheese (or chicken if you are using meat--add some cheese) and roll. Put on top of the sauce. Continue layering and cover with the rest of the green chile sauce. Bake at 350F for 45 minutes or until bubbly.
  5. If ever in New Mexico, in Las Cruces/Old Mesilla...You MUST check out La Posta. BEST Mexican food on the planet HANDS DOWN!

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