New Mexican Green Chile Enchiladas Are Breakfast at Its Best

Enchiladas de Chile Verde/Stacked Chile Verde Enchiladas

Author: Pati Jinich
Prep Time: 15 min
Cook Time: 20 min
Calories: 700 calories per serving
Servings: 4

Ingredients

• Vegetable oil for frying
• 12 corn tortillas
• 8 large eggs
• New Mexican Green Chile Sauce (see below), warmed
• 6 ounces Chihuahua, asadero, or Monterey Jack cheese, grated (about 1 ½ cups)
• ¾ cup finely chopped white onion
• 2 tablespoons chopped fresh chives for garnish (optional)

Directions

1. Heat about ¼ inch of oil in a large skillet over medium heat until it is hot and bubbles when you dip the edge of a tortilla in it, 3 to 4 minutes. One at a time, quickly fry the tortillas, turning once, until they just begin to crisp and change color, 30 to 40 seconds per side. Drain on paper towels.
2. Fry the eggs, two at a time, in a small skillet.
3. Dip a tortilla in the chile sauce and place it on a plate. Top with a couple tablespoons of the grated cheese and 1 tablespoon of the chopped onion. Dip a second tortilla in the chile sauce, place it on top of the first tortilla, and top with the cheese and onion. Dip a third tortilla in the chile sauce, place it on top of the second tortilla, and scatter with the cheese and onion. Top with the fried eggs and garnish with some of the chives, if desired.
4. Repeat the process, making 3 more triple-decker stacks in the same way, and invite your guests to start eating when they are served.

Cook's note: Instead of lightly frying the tortillas in oil, you can toast them in a preheated comal, griddle, or skillet over medium heat, but frying is more flavorful.

Salsa De Chile Verde/New Mexican Green Chile Sauce

Author: Pati Jinich
Prep Time: 13 min
Cook Time: 22 min
Calories: 100 calories per serving
Servings: 8 servings

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 white onion, halved lengthwise and slivered (about 2 cups)
• 2 garlic cloves, thinly sliced
• 1 tablespoon all-purpose flour
• 2 pounds fresh chiles verdes, such as New Mexico, Anaheim, or chilaca, roasted, sweated, peeled, seeded, and sliced into 2½ -inch strips
• 1 ½ teaspoons dried marjoram
• 1 teaspoon kosher salt
• 2 cups chicken or vegetable broth

Directions

1. Heat the oil and butter in a large saucepan over medium heat until the butter melts. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until softened. Add the garlic and cook for another couple of minutes, until the onion is completely wilted and the garlic is lightly golden but neither has started to brown. Stir in the flour, mixing well, and cook for about a minute, or until it smells a bit toasty. Stir in the chile strips, marjoram, and salt and cook for 3 to 4 minutes, until moist but not wet.
2. Add the broth, stirring, and scrape up any browned bits on the bottom of the pan. When the mixture starts bubbling, cook for 5 to 6 minutes longer, until the sauce has thickened. Remove from the heat, transfer to a blender, and puree until smooth.
3. Once cooled, the sauce can be covered and refrigerated for up to 5 days or frozen for up to 3 months. Reheat before serving.