I used to wonder what comfort food is in different cultures. A bowl of pasta with red sauce, mac and cheese, or a piece of good bread and cheese have been soothing to me during the pandemic. Over the course of the past 18 months, I have had more solo meals than I would prefer.

One of the things that everyone acknowledges has been so difficult about COVID is how isolating it has been. I have been fortunate to have a combination of work from home and work from school. The work from school part — the face-to-face conversations and interactions with a wide range of people — has been fun and “normal” and soul-nourishing. Working over Zoom has been ok and has taught me how to use online meetings to engage with a wider range of parents and colleagues. But the in-person stuff is just more satisfying.

Last June, when COVID rates were falling and there was a feeling of optimism in the air, Elena and I booked a vacation in Santa Fe. Not only is the food scene incredible and the mountains and mesas just outside of town beautiful, but Santa Fe was also Elena’s first home in the US and an important place of learning for me.

Not only did I become a parent in Santa Fe, I also became more centered as an educator here thanks to the support of amazingly brilliant colleagues and friends. Laura guided me in patience with children and how to listen to them with kindness and respect. She was an important coach to me as a new parent. Claire was instrumental in my understanding of special education and how to teach skills explicitly. She was (is) also always attuned to learning through inquiry and research. The learning I did alongside her was a huge factor in my decision to pursue my doctorate in education and in my own work as a school leader who attempts to model learning through inquiry. I am so lucky to call these two extraordinary women my good friends.

A vacation in Santa Fe allowed me to reconnect in person with them. Of course, food was involved. Fresh produce from the Santa Fe Farmer’s Market and green chile enchiladas allowed us to gather around the table like we used to do. Maybe comfort food is really just food that is good for gathering at the table while we enjoy the company of good people.

I tried to make enchiladas in New York on my own. it was not very successful. Claire’s daughter came to visit for Thanksgiving and gave me a tutorial in making her mother’s delicious green chile enchiladas!

Claire’s Green Chile Chicken Enchiladas

32 ounces diced, roasted New Mexican green chile

1 diced onion

4-5 cloves minced garlic

2 tablespoons vegetable oil or olive oil

Leftover turkey or chicken, if you are so inclined

1 1/2 teaspoons kosher salt

2 cups broth (vegetable or chicken)

3 cups shredded cheddar cheese

Sauté the onion and garlic in the vegetable oil

Add the meat (if using) and then the chiles. According to Claire, there should be “not too much meat and not too much chile but more chile than meat.” Add about 1 cup broth. the chile should not be too liquid. if needed add more broth 1/4 cup at a time.

Bring to a simmer and then cook for 20-30 minutes.

To assemble the enchiladas, warm the corn tortillas. You can steam them in the microwave with a wet paper towel. Ladle a cup of chile on the bottom of a casserole. Cover the bottom of the casserole with a layer of tortillas. Cover the tortillas with chile and a good sprinkle of cheese. Keep adding layers until you have used all the chile. Finish with a layer of cheese. Cover with foil and bake at 350 for about 30 minutes. The casserole should be bubbling around the edges. It is very much like a New Mexican style lasagna

Enjoy with friends!