Stacked Jalapeno and Cheese Enchiladas

A West Texas twist on the traditional rolled enchilada! Corn tortillas are softened and stacked between layers of grated cheese and jalapeno salsa verde then topped with a fried egg.

Because I was born and bred in North Texas, rolled enchiladas were the norm but I loved the opportunity to enjoy them stacked when possible! They are easier to prepare and less dripping in a heavy sauce like a rolled enchilada. Stacked enchiladas are more readily found in West Texas (or New Mexico).

This version is simply cheese and salsa verde. The salsa verde is made with tomatillos, jalapenos, onion, garlic, and cilantro. Super simple and incredibly bright and fresh - much better than anything jarred you'll find! I know you're tempted to save a step and buy it in a jar but with this few ingredients, make the salsa fresh so it'll really shine.

Along with the salsa verde, you'll load it up with shredded cheese (Texas, y'all), chopped onions, more jalapenos, then smother the entire thing in sour cream before sticking a fresh fried egg right on top.

An over easy egg will result in delicious yolk running all over your plate (yum!) but you can cook yours however you prefer. It's all good.

Never had stacked enchiladas? You gotta try them!

 

Stacked Jalapeno & Cheese Enchiladas

For the salsa:

1.5 lbs tomatillos, husked and halved

1/2 yellow onion, peeled and cut into wedges 

2 cloves garlic

2 jalapenos, stemmed and halved

3 cups water

1 cup chopped fresh cilantro

salt

For the enchiladas:

2 tablespoons vegetable oil

16 corn tortillas

4 cups (1 lb) shredded Monterey Jack cheese

1/4 yellow onion, diced

4 jalapenos, roasted, stemmed, seeded, and diced

1/4 cup sour cream

4 eggs

chopped fresh cilantro, for topping

To make the salsa, combine the tomatillos, onion, garlic, and jalapenos in a large pot. Add the water and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 10 minutes, or until the tomatillos turn from bright green to a muted light green.

Turn off the heat and let cool for 10 minutes. Carefully pour the contents of the pot (liquid and all) into your food processor or blender. Add the cilantro and blend until smooth. Add salt to taste. Return to the pot and keep warm over low heat.

Preheat oven to 350. Spread 1/4 cup salsa on each of four overproof plates. Place the plates on baking sheets and set aside.

In a medium skillet, heat 1 tablespoon of oil over medium-low heat. One at a time, heat the tortillas in the oil and wrap in a cloth to keep warm. 

For each enchilada stack, dip a warmed tortilla in the salsa until lightly coated then place on a prepared plate. Top with 1/4 cup shredded cheese, 1 teaspoon diced onion, and 1 tablespoons diced jalapenos. Dip another tortilla in the salsa until lightly coated then place on top of the cheese layer. Top with 1/4 cup shredded cheese, 1 teaspoon diced onion, and 1 tablespoons diced jalapenos. Repeat one more time. For the fourth tortilla, dip it in the salsa, lay it on top the cheese layer, then spread 1 tablespoon sour cream over top followed by 1/4 cup cheese. Repeat the same process with the other 3 stacks.

Drizzle the remaining salsa over top the stacks, place the baking sheet in the oven, and bake for 10-15 minutes or until the cheese has melted and is beginning to bubble. 

Meanwhile, heat 1 tablespoon oil over medium-high heat in a large skillet. Fry the eggs to your preference and set aside.

Serve the enchilada stacks warm and topped with a fried egg and chopped cilantro.

Source: slightly adapted from Homesick Texan: Family Table