Chile Verde Stacked Enchilada with Eggs

Servings: 4

Source: Pati Jinich 

INGREDIENTS

• 2 tablespoons vegetable oil, plus more for frying tortillas
• 1 tablespoon unsalted butter
• 3/4 of a white onion, halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas
• 2 garlic cloves, thinly sliced
• 1 tablespoon all-purpose flour
• 2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano, roasted, sweated, peeled, seeded, and cut into 2-x-½-inch strips
• 1 teaspoon kosher or coarse sea salt
• 1½ teaspoons dried marjoram, or 3  tablespoons fresh
• 2 cups chicken or vegetable broth
• 12 corn tortillas
• 8 eggs
• 6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese
• 2 tablespoons chopped fresh chives, for garnish

DIRECTIONS

• Heat the oil and butter in a large saucepan over medium heat. Add the slivered onion and cook, stirring occasionally, for 3-4 minutes until softened. 
• Add the garlic, cook for another couple minutes, until the onion is completely wilted and the garlic has changed color. 
• Stir in the flour, mix, and cook for another minute, until it smells a bit toasty. 
• Add the chile strips, salt and marjoram, and cook for 3-4 minutes until moist but not wet. Stir in the broth, bring to a simmer and cook 5-6 minutes more. Remove from heat.
• Transfer the chile mixture to a blender and puree until completely smooth. Return the chile verde sauce to the same saucepan and keep warm over low heat.
• Heat ¼-inch oil in a large skillet over medium heat. Once hot, quick fry the tortillas, one at a time, 20-30 seconds per side, until lightly browned. The oil should be bubbling around the tortillas. Place on a paper towel covered plate to drain. Alternatively, you can heat the tortillas on a preheated comal or skillet set over medium heat.
• Separately, cook two sunny side up eggs per person to desired doneness.
• One by one, dip a tortilla in the chile verde sauce and place on a plate. Top with 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla and repeat a couple more times to make a stack with layers of cheese and onion in between. Top with more sauce, two eggs, and garnish with cheese, onions and chives.