A festive addition to your brunch menu, these Stacked Chile Verde Enchiladas with Eggs feature a creamy chile verde sauce that tops off the dish with a colorful burst of flavor.
Recipe by Chef Pati Jinich; recipe and photo courtesy of Eggland’s Best
Makes 4 servings
8 Eggland’s Best eggs, large
2 T. vegetable oil, plus more for frying tortillas
1 T. unsalted butter
3/4 white onion, halved and slivered (about 2 cups), plus more onion chopped for assembling the enchiladas
2 garlic cloves, thinly sliced
2 lbs. 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 T. all-purpose flour
1 t. kosher salt
1½ t. dried marjoram
2 c. chicken or vegetable broth
12 corn tortillas
6 oz. (about 1½ cups) Chihuahua, Monterey Jack, Asadero or Quesadilla Cheese, shredded
2 T. chopped fresh chives for garnish
To make the chile verde sauce: Heat the oil and butter in a large saucepan over medium heat. Add the onion (but not the onion reserved for assembly) 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.
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