New Mexico Green Chile Salsa Verde Enchiladas Montadas

© 2013 REMCooks.com

© 2013 REMCooks.com

It’s Fall and with Fall I always yearn for roasted New Mexico chiles. So this is a fabulous Fall breakfast although you can eat it for lunch or dinner, too. :)

Baby Lady & I love New Mexico chiles. So this year I bought and roasted 20 lbs of chiles :o – 10 lbs of fresh red New Mexico (medium heat) and 10 lbs of fresh green New Mexico chiles (hot). They should last us until next fall. There really is so much you can do with roasted chiles and they are perfect in the fall and winter when you want to be warmed thru and thru. We make a variety of salsas/sauces with them. They can then be used in braises, stews, soups, for burritos, tacos, and hamburgers, for breakfasts, or as a finishing touch for a variety of meats. Roasted chiles are exceptionally versatile and freeze remarkably well.

So, now, armed with all of these wonderful roasted chiles, I had to cook something. I opted for green chiles to start and made this wonderful salsa verde. Some of you may remember my prior post on Salsa Verde. This salsa verde differs from the prior post in that the heat comes from the roasted New Mexico chiles as opposed to the Serrano chiles. Because the heat is from the New Mexico green chiles, you have to use more chiles which results in a completely different flavor – very rich and earthy. This is a perfect salsa for enchiladas and enchiladas it was. Not the typical Enchiladas Montadas but New Mexico Green Chile Salsa Verde Enchiladas Montadas. These are unbelievably delicious and easy, too. Give this a try. You will be glad you did. So with no further ado, this is what we did.

Ingredients - serves 4

  • 8 tomatillos, roasted (roughly 1 lb)
  • 1 large white onion, sliced and roasted
  • 5 cloves garlic, roasted
  • 2 cups chicken stock (preferably homemade)
  • 1/2 cup New Mexico green chiles, roasted, peeled, seeded and chopped (roughly 8 oz)
  • 1 Tbsp dried oregano
  • Sea salt, to taste
  • 12 – 16 corn tortillas (non GMO)
  • 12 oz. shredded chicken
  • 1 cup Monterrey jack cheese, grated
  • 4 fried eggs
© 2013 REMCooks.com

© 2013 REMCooks.com

Instruction

First things first, roast the veggies by placing on a broiler rack and placing in the broiler on high until the tops are nicely browned. Turn and roast bottom side.

© 2013 REMCooks.com

© 2013 REMCooks.com

While the veggies are roasting, roast the garlic by placing the garlic (with the skin) on in heavy bottom skillet (or a comal) and cooking it over medium high heat until the skin is browned/blacked all around. Obviously, you have to peel them before using them.

© 2013 REMCooks.com

© 2013 REMCooks.com

Once the veggies have roasted, place the tomatillos in a blender

© 2013 REMCooks.com

© 2013 REMCooks.com – gratuitous dropping shot for Conor’s pleasure. :)

the garlic

© 2013 REMCooks.com

© 2013 REMCooks.com

followed by the onion

© 2013 REMCooks.com

© 2013 REMCooks.com – Baby Lady had so much fun with the first dropping shot she wanted to show Conor it was NO mistake. So she did it again. :D

and sea salt

© 2013 REMCooks.com

© 2013 REMCooks.com

Blend

© 2013 REMCooks.com

© 2013 REMCooks.com

While blending, add chicken stock

© 2013 REMCooks.com

© 2013 REMCooks.com

Add the chopped, roasted chiles

© 2013 REMCooks.com

© 2013 REMCooks.com

When completely blended, smooth and creamy, pour sauce into a large pot over medium heat.

© 2013 REMCooks.com

© 2013 REMCooks.com

and add oregano

© 2013 REMCooks.com

© 2013 REMCooks.com

Simmer over medium heat for 20 minutes to allow flavors to meld and develop. If the sauce becomes too thick, add water or more chicken stock.

While the sauce is simmering, lightly fry the tortillas – roughly 5 seconds per side

© 2013 REMCooks.com

© 2013 REMCooks.com

Once all of the tortillas have fried and the sauce is done, begin assembling the enchiladas by dredging the tortillas in the salsa verde and placing on a plate.

© 2013 REMCooks.com

© 2013 REMCooks.com

Sprinkle some of the roasted chicken on top of the tortilla

© 2013 REMCooks.com

© 2013 REMCooks.com

followed by the grated cheese

© 2013 REMCooks.com

© 2013 REMCooks.com

Finish the top layer with a tortilla and a little extra salsa verde and cheese with a fried egg on top.

© 2013 REMCooks.com

© 2013 REMCooks.com

Viola! New Mexico Green Chile Salsa Verde Enchiladas Montadas for breakfast. Serve & enjoy. :)

© 2013 REMCooks.com

© 2013 REMCooks.com

NOTES: Baby Lady likes hers with only 3 tortilla layers. I like 4 tortillas because it gives you three layers of filling. 4 tortillas, however, is pretty filling and a rather substantial meal no matter the time of day.

Some people have found this recipe in search of New Mexico green chile salsa. This is not a traditional New Mexico green chile salsa (nor was it intended to be) because it uses tomatillos. New Mexico green salsa uses roasted New Mexico green chiles, garlic, oregano and chicken broth (or pork). I like tomatillos in green salsa but the resulting dish is more Mexican than it is New Mexican. This is titled “New Mexico Green Chile Salsa Verde Enchiladas Montadas” because I used roasted New Mexico Green Chiles for flavor. I could have just as easily have called it enchiladas chatas, a Mexican flat stacked enchilada popular in the Sonora region of Mexico, but someone else would complain it was not authentic. So, I chose the name I chose because I felt it was the most descriptive name for the dish. While it may not be “authentic” New Mexico Salsa Verde, it sure is good. :)

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22 thoughts on “New Mexico Green Chile Salsa Verde Enchiladas Montadas

  1. I’ll bet that is so tasty! I love the layers as you build it up. On the dropping shot, I am impressed. I managed to make a mess of two dropping shots myself today as I prepared a venison shank casserole. Thankfully, the shanks were far from a mess. More on that anon.

    • Thanks, Conor. It very much was a tasty treat and more of a brunch than a breakfast. Baby Lady loves doing the pouring/dropping shots and does most of them for your entertainment. I’m looking forward to the veal shank casserole even if the dropping shots went awry.

  2. This is exactly the type if recipe that gets my attention. I would likely have one tortilla, it looks very filing with the sauce,?shredded chicken and the cheese. We adore Mexican food so I’m bookmarking this one for sure.

    • Thanks, Eva, for the nice compliment. You have to have at least 2 tortillas to have the filling in between. I assure you, however, you will ant the 2 layers so 3 tortillas is a must. 3 tortillas with the filling is the perfect breakfast and Baby Lady agrees. :)

  3. I really do enjoy enchiladas, Richard, and these, stacked, looked very good. I think it’s the egg on top. I’m such a sucker for a poached or fried egg on top of a dish. Love the impact the egg yolk has.

    • Hi, John. Thanks for the nice compliment. :) I agree with you on the egg. It adds an unctuous creaminess to the dish. We like them stacked because they are so easy to make if you’re feeding 2 people. With more than 4 people you really need to roll the enchiladas and bake them.

    • Thanks, Peggy. I’m sure you have a tasty low carb tortilla for a substitute to the corn tortillas. I love dishes like this one but don’t eat them too often because they are so high in carbs.

  4. Four layered tortillas sounds like a challenge and a feast to me! Believe it or not, I’m yet to taste a tomatillo and today, yours is the second and (equally delicious) recipe I’ve seen with that ingredient. I’m also a fan of good eggporn and an oozey egg, with the delicious sauce and those thin layers, it sounds like an ultimate meal to me.

    • Hi, Alice. As accomplished as you are, you definitely need to try a tomatillo. They are not green tomatoes and come in a variety of colors. The most common is green. Nonetheless, the green ones are ripe and are wonderful. I have no idea as to their availability in Australia but we find all sorts of unusual foods in DFW due to the wonders of air freight. They can be a but pricey but it’s always fun to explore. :)

  5. Why am I not surprised you bought 20 lbs of fresh chiles :-)
    This looks wonderful, Richard. I don’t think I could eat that much for breakfast though. My usual breakfast is a single banana :-)

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