This is from the La Casa Sena restaurant in Santa Fe, New Mexico. I buy grated ginger root in jars and have also found it in tubes in the produce section.

Balsamic Dressing

1/3 cup balsamic vinegar
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 plum tomato, chopped

Combine all ingredients in a small, heavy, non-reactive saucepan and cook over moderate heat until syrupy and reduced to a scant 1/4 cup, about 12 minutes. Cool to room temperature.

Green Chile Stew

Boil 2 pounds meat (lean beef or pork) until tender. Remove the meat from the stock and cool, reserving the stock. Cook 1 medium onion, diced, in 2 to 3 tablespoons hot oil until onion is transparent. Toward the end stir in 1 minced clove garlic and cook briefly, but don't let it brown. Add:
1 cup green chile, fresh or frozen, cut into large pieces
the boiled meat, chopped
3 cups meat stock
1 can (15 1/2 oz) tomatoes - optional
Salt to taste

Simmer 30 minutes, adding more meat stock if desired.

Quick Plain Enchilada Sauce

3 tablespoons cooking oil
2 tablespoons flour
1/4 - 1/2 cup chile powder
2 cups cold water
1 teaspoon salt
1/2 teaspoon oregano
1/8 teaspoon garlic salt

Brown the flour slightly in the oil. Add the chile and water and bring to a boil. Add salt and spices. Makes 3 cheese enchiladas of 2 tortillas each.

I use this sauce for cheese enchiladas.

Enchiladas

Red enchilada sauce (above or from a can)
Corn tortillas
Grated cheddar cheese
Finely diced onion

Preheat the oven to 350 degrees. Heat the red enchilada sauce in a shallow pan. Put a small amount of heated enchilada sauce in the bottom of a baking dish. Dip the corn tortillas in the heated sauce one at a time. Working quickly, put a couple tablespoons of cheese in the center of the tortillas with a sprinkle of onion on top. Roll up and place in the baking pan, seam side down. Pour the remaining sauce over the enchiladas and bake 25 to 30 minutes until bubbly and hot. Sprinkle a little bit of grated cheese over the top and let melt before serving.

Serve with finely shredded lettuce and finely diced fresh tomato.