Green Chili Enchiladas

New Mexico likes its chili green, its tortillas blue, and its enchiladas stacked instead of rolled. A stacked enchilada, layered with red chili sauce, green chili sauce, grated cheese, and raw onion, creates a southwestern form of the club sandwich, dripping sour cream instead of mayonnaise. It may be that New Mexico gets the stacked or open-faced tortilla from an old Zuni dish described by Cushing as “stone-cakes”: The Zunis spread tortilla dough on corn husks laid flat on square thin ston