Homemade Mexican Stacked Green Chile Chicken Enchiladas

Ingredients (Serves 4)

For the filling:

2 cups cooked, shredded chicken (rotisserie chicken works well)

1/2 cup diced onion

1 tsp ground cumin

Salt and pepper to taste

For the green chile sauce:

1 tbsp olive oil

1 small white onion, diced

2 garlic cloves, minced

1 lb (450g) fresh green chiles (like Hatch, Anaheim, or poblano), roasted, peeled, and diced (or 2 cups canned green chiles, drained)

1 cup chicken broth

1/2 cup sour cream (or Mexican crema)

1 tsp ground cumin

Salt to taste

For assembly:

8-10 corn tortillas (6-inch)

2 cups shredded Monterey Jack or cheddar cheese

4 large eggs (for sunny-side-up topping)

1 tbsp vegetable oil (for frying eggs)

Freshly ground black pepper (for eggs)

For serving:

2 cups refried beans (canned or homemade)

1/2 cup corn kernels (fresh, canned, or frozen)

2 cups shredded lettuce

1 medium tomato, diced