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😮 – 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
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.
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.
Once the veggies have roasted, place the tomatillos in a blender
followed by the onion
and sea salt
While blending, add chicken stock
Add the chopped, roasted chiles
When completely blended, smooth and creamy, pour sauce into a large pot over medium heat.
and add oregano
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
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.
Sprinkle some of the roasted chicken on top of the tortilla
followed by the grated cheese
Finish the top layer with a tortilla and a little extra salsa verde and cheese with a fried egg on top.
Viola! New Mexico Green Chile Salsa Verde Enchiladas Montadas for breakfast. Serve & enjoy.
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.