📝 About This Recipe
Experience the soul of the Land of Enchantment with these authentic stacked enchiladas, featuring the legendary Hatch green chile. Unlike rolled Tex-Mex versions, these are traditionally served 'stacked' and smothered in a vibrant, velvety green chile sauce that balances smoky heat with savory garlic and onion. Topped with a signature fried egg, this dish is a masterclass in Southwestern comfort food that celebrates the annual chile harvest.
🥗 Ingredients
The Green Chile Sauce
- 2 cups Roasted Green Chiles (Hatch or Anaheim, peeled, seeded, and chopped)
- 2 cups Chicken Broth (low sodium; use vegetable broth for vegetarian option)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1/2 cup Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Dried Mexican Oregano (crushed between palms)
The Assembly
- 12 pieces Corn Tortillas (yellow or white corn)
- 2 cups Shredded Monterey Jack Cheese (or a blend of Jack and sharp Cheddar)
- 2 cups Cooked Shredded Chicken (optional; rotisserie chicken works great)
- 1/4 cup Vegetable Oil (for softening tortillas)
- 4 pieces Large Eggs (to be fried sunny-side up)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 pieces Radishes (thinly sliced)
- 1/4 cup Sour Cream (or Mexican Crema)
- 2 pieces Green Onions (thinly sliced)
👨🍳 Instructions
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1
In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté for 4-5 minutes until translucent and soft.
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2
Stir in the minced garlic and cook for 1 minute until fragrant. Whisk in the flour to create a roux and cook for 2 minutes, stirring constantly, to remove the raw flour taste without browning it too much.
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3
Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer.
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4
Add the chopped green chiles, cumin, and Mexican oregano. Simmer on low for 10-15 minutes until the sauce has thickened slightly. Season with salt to taste.
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5
While the sauce simmers, heat 1/4 cup of vegetable oil in a small skillet over medium-high heat. Using tongs, dip each tortilla into the hot oil for 3-5 seconds per side just to soften. Drain on paper towels.
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6
Preheat your oven to 375°F (190°C). Prepare a baking sheet or individual oven-safe plates if serving traditionally.
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7
To assemble 'stacked' style: Dip a softened tortilla into the green chile sauce to coat. Place it on the baking sheet or plate.
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8
Top the tortilla with a layer of shredded chicken (if using) and a generous sprinkle of cheese. Repeat with two more tortillas to create a stack of three.
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9
Ladle an extra 1/4 cup of green chile sauce over the entire stack and top with more cheese. Repeat for the other 3 servings.
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10
Bake the stacks in the oven for 10-12 minutes, or until the cheese is bubbly and melted.
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11
While the enchiladas bake, fry the 4 eggs in a non-stick skillet over medium heat until the whites are set but the yolks remain runny.
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12
Remove the enchiladas from the oven. Carefully slide one fried egg onto the top of each stack.
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13
Garnish with a dollop of sour cream, fresh cilantro, sliced radishes, and green onions. Serve immediately while piping hot.
💡 Chef's Tips
Always use authentic Hatch green chiles if available; if using frozen, ensure they are well-drained to avoid a watery sauce. Don't skip the 'passing' of tortillas through oil; this creates a barrier that prevents the corn from becoming mushy when the sauce is added. For a smoother sauce, you can pulse the chile and broth mixture in a blender before simmering, though a chunky texture is more traditional. If the sauce gets too thick, thin it out with a splash of water or broth until it reaches the consistency of heavy cream. To make it 'Christmas' style, serve with half green chile sauce and half New Mexico red chile sauce.
🍽️ Serving Suggestions
Serve with a side of buttery Mexican red rice and slow-cooked pinto beans. A crisp, cold Mexican lager with a lime wedge perfectly cuts through the heat of the chiles. Pair with a refreshing cucumber and jicama salad dressed in lime and tajin to cleanse the palate. For dessert, warm sopapillas with honey are the traditional way to end a New Mexican feast. An iced Hibiscus tea (Agua de Jamaica) provides a tart, floral contrast to the savory sauce.