{"id":6032,"date":"2024-09-14T18:24:06","date_gmt":"2024-09-14T18:24:06","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6032"},"modified":"2024-09-14T18:24:09","modified_gmt":"2024-09-14T18:24:09","slug":"enchiladas-de-chile-verde-con-huevos-montados-stacked-chile-verde-enchiladas-with-eggs","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/enchiladas-de-chile-verde-con-huevos-montados-stacked-chile-verde-enchiladas-with-eggs\/","title":{"rendered":"Enchiladas de Chile Verde con Huevos Montados (Stacked Chile Verde Enchiladas With Eggs)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Enchiladas de Chile Verde con Huevos Montados (Stacked Chile Verde Enchiladas With Eggs)<\/span><\/h2>\n
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Jinich loves serving these enchiladas for brunch, though they'd be satisfying at any meal. "Lightly crisped corn tortillas are swaddled in a fire roasted chile verde sauce (so good you will want to eat it with a spoon!), then layered with melty cheese and bright chopped onion, topped with sunny side up eggs for added flavor and nutrition," she says.<\/span><\/div>\n
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Servings: <\/span>4<\/span> enchiladas<\/span><\/span><\/div>\n\n\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8<\/span> large<\/span> eggs<\/span><\/li>
  • 2<\/span> Tbsp<\/span> vegetable oil<\/span> plus more for frying tortillas<\/span><\/li>
  • 1<\/span> Tbsp<\/span> unsalted butter<\/span><\/li>
  • \u00be<\/span> white onion<\/span> halved and sliced (about 2 cups)<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> thinly sliced<\/span><\/li>
  • 2<\/span> pounds<\/span> fresh green chiles<\/span> such as chilaca, California, Anaheim, New Mexico, or Hatch, roasted, sweated, peeled, seeded, and chopped<\/span><\/li>
  • 1<\/span> Tbsp<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> tsp<\/span> kosher salt<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> dried marjoram<\/span><\/li>
  • 2<\/span> cups<\/span> chicken or vegetable broth<\/span><\/li>
  • 12<\/span> corn tortillas<\/span><\/li>
  • 6<\/span> ounces<\/span> cheese<\/span> Chihuahua, Monterey Jack, Asadero or Quesadilla Cheese, shredded (about 1\u00bd cups)<\/span><\/li>
  • 2<\/span> Tbsp<\/span> chopped green onions<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large saucepan, heat the oil and butter over medium heat. Add the onion and cook, stirring occasionally until softened, about 3 to 4 minutes. Add the garlic and cook until the onion has softened and the garlic is golden, about 1 minute. Stir in the flour and cook until fragrant, about another minute. Stir in the chile strips, salt, and marjoram and cook until softened, about 3 to 4 minutes.<\/div><\/li>
    • Stir in the broth and bring the mixture to a simmer for 5 to 6 minutes. Remove from the heat and transfer to a blender. Puree until smooth. Return the puree to the same saucepan over low heat and keep warm.<\/div><\/li>
    • Fill a heavy skillet with oil to a depth of 1\/4 inch. Heat over medium until 350 degrees. Working in batches, add the tortillas to the skillet and fry, turning to evenly cook until lightly browned, about 20 to 30 seconds per side. Transfer to a paper towel-lined plate to drain. Alternatively, heat the tortillas in a preheated comal or skillet over medium heat.<\/div><\/li>
    • Working in batches, crack two eggs in a small, buttered skillet. Season the eggs and cook sunny-side up. Repeat for the remaining 6 eggs.<\/div><\/li>
    • To assemble, dip a tortilla in the chile verde sauce and place on a plate. Top with about 2 tablespoons cheese, 1 tablespoon onion, and two cooked eggs. Repeat with remaining tortillas. Garnish with a handful of chopped green onions.<\/div><\/li><\/ul><\/div><\/div>\n
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