Red chile enchiladas filled with cheese have always been a major part of my diet. For special occasions (and sometimes just because), my dad, who grew up in Hobbs, New Mexico, serves up flat, stacked enchiladas made with dried or fresh red chiles from Chimayo, a town about thirty minutes north of Santa Fe known for producing super flavorful peppers. When I moved to New York City, in 2006, my brother Jake, who was also my roommate at the time, helped me get through my first Thanksgiving away from home by making our own version of Dad’s enchiladas. We stuffed tortillas with cheese and covered them in spicy red sauce, and our tiny Brooklyn apartment became the place for anyone we knew with no place…
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