![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2025\/05\/stacked-green-chile-chicken-enchiladas-homemade-v0-82x0tpygb8he1-1.webp\")
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This comforting New Mexican-style dish layers tender chicken, roasted green chile sauce, melty cheese, and corn tortillas \u2014 topped with a sunny-side-up egg for the ultimate finish!<\/p>\n
For the Chicken Filling:<\/strong><\/p>\n 2\u20133 cups cooked, shredded chicken<\/p>\n 1\/2 tsp cumin<\/p>\n 1\/2 tsp garlic powder<\/p>\n Salt & pepper to taste<\/p>\n For the Green Chile Sauce:<\/strong><\/p>\n 1 tbsp oil<\/p>\n 1\/2 cup diced onion<\/p>\n 2 cloves garlic (minced)<\/p>\n 1.5 cups roasted green chile (chopped, mild or hot)<\/p>\n 1\/2 cup chicken broth<\/p>\n 1\/2 cup sour cream (optional, for creamy version)<\/p>\n For Assembly:<\/strong><\/p>\n 8\u201310 corn tortillas<\/p>\n 2 cups shredded cheese (cheddar, Monterey Jack, or blend)<\/p>\n Fried eggs (1 per serving)<\/p>\n Optional sides: shredded lettuce, diced tomato, refried beans<\/p>\n <\/p>\n<\/div>\n Step 1: Make the Green Chile Sauce<\/strong> Step 2: Heat Tortillas<\/strong> Step 3: Stack & Layer<\/strong> Add a spoonful of sauce<\/p>\n Place a tortilla \u2192 top with chicken \u2192 sauce \u2192 cheese<\/p>\n Repeat for 2\u20133 layers per stack<\/p>\n Top with sauce and cheese<\/p>\n Step 4: Bake<\/strong> Step 5: Fry the Egg<\/strong> \ud83d\udca1 Pro Tip:<\/strong> This comforting New Mexican-style dish layers tender chicken, roasted green chile sauce, melty cheese, and corn tortillas \u2014 topped with a sunny-side-up egg for the ultimate finish! \ud83d\udccc Ingredients: For the Chicken Filling: 2\u20133 cups cooked, shredded chicken 1\/2 tsp cumin 1\/2 tsp garlic powder Salt & pepper to taste For the Green Chile Sauce: […]<\/p>\n","protected":false},"author":1,"featured_media":6462,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6460"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6460\/revisions"}],"predecessor-version":[{"id":6463,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6460\/revisions\/6463"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6462"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\n\ud83d\udc68\u200d\ud83c\udf73 Instructions:<\/strong><\/h1>\n
Saut\u00e9 onion in oil until soft, add garlic and cook 1 min. Stir in green chile, chicken broth, and seasonings. Simmer 5\u201310 min. Optional: stir in sour cream at the end.<\/p>\n
Lightly toast or warm tortillas in a skillet so they\u2019re pliable.<\/p>\n
On a baking-safe dish or ovenproof plate:<\/p>\n
Place in a 375\u00b0F (190\u00b0C) oven for 10\u201315 minutes until cheese is melted and bubbly.<\/p>\n
Cook sunny-side-up or over-easy egg in a skillet. Place on top of each enchilada stack.<\/p>\n
Use rotisserie chicken for faster prep. Want more heat? Mix in jalape\u00f1os or use hot Hatch green chile! \ud83d\udd25<\/p>\n","protected":false},"excerpt":{"rendered":"