Stacked Chile Verde Enchiladas with Eggs
These enchiladas make for a festive and satisfying brunch-style meal. With a rich and creamy sauce covering the entire stacked enchilada, it’s both gorgeous and packed with flavor.
Make This Recipe
Ingredients
8 Eggland’s Best eggs, large
2 tablespoons vegetable oil, plus more for frying tortillas
1 tablespoon unsalted butter
3/4 white onion (about 2 cups), halved and slivered
2 garlic cloves, thinly sliced
2 pounds fresh green chiles, such as chilaca, California, Anaheim, New Mexico, or Hatch, roasted, sweated, peeled, seeded, and cut into 2-x-½-inch pieces
1 tablespoon all-purpose flour
1 teaspoon kosher salt
1½ teaspoons dried marjoram
2 cups chicken or vegetable broth
12 corn tortillas
6 ounces, (about 1½ cups) Chihuahua, Monterey Jack, Asadero or Quesadilla Cheese, shredded
2 tablespoons chopped fresh chives for garnish
Preparation
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally for 3 to 4 minutes until softened. Add the garlic and cook for another couple minutes until the onion is completely wilted and the garlic has changed color. Stir in the flour, mix well, and cook for another minute, until it smells toasty. Stir in the chile strips, salt, and marjoram and cook for 3 to 4 minutes, until moist but not wet. Add the broth, stir, and when the mixture starts bubbling, cook for 5 to 6 minutes more. Remove from the heat. Transfer to a blender and puree until completely smooth. Return to a saucepan and keep warm.
- Heat about ¼ inch oil for frying tortillas in a large skillet set over medium heat. Once hot, quick fry the tortillas for 20-30 seconds per side until lightly browned. The oil should be bubbling all around the tortillas as you fry them. Place on a paper towel covered plate to drain. Alternatively, you can heat the corn tortillas in a preheated comal or skillet set over medium heat.
- Separately, cook two sunny side up eggs per person to desired doneness.
- To assemble, one by one, dip a prepared tortilla in the chile verde sauce and place on dinner plate. Top with about 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla. Repeat with the cheese and onion. Repeat with a third tortilla and top with the eggs. Add a tablespoon or two of the sauce, and garnish with a tablespoon of cheese and a tablespoon of onions and chives.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 638 |
| Fat | 33g |
| Saturated Fat | 13g |
| Cholesterol | 395mg |
| Sodium | 1,672mg |
| Carbohydrates | 50g |
| Dietary Fiber | 8g |
| Protein | 33g |