Does anyone still have the regional Mexico issue that Gourmet did in the mid-eighties?

[melissa-dallas]

I made a recipe and I don't know what to call it. It was very rich and seems like it was primarily roasted green chiles and(?) cheese layered in a stack of corn tortillas with heavy cream poured over, then baked? Sound familiar? Does anyone have the recipe?

 

[steve2-in-la]

Sounds like chicken-less "enchiladas suisse" to me.

 

[tammyarcadia-ca]

Sort of a layered chilequile????

 

[moyn]

Budin Azteca... which translates to Aztec Pudding - very traditional