Instructions:
Prepare the green chile sauce:
Heat olive oil in a medium saucepan over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another 1 minute.
Stir in the roasted green chiles, chicken broth, cumin, and a pinch of salt. Simmer for 10 minutes to blend the flavors.
Remove from heat and stir in sour cream. Blend the mixture with an immersion blender (or in batches in a regular blender) until smooth. Adjust seasoning with salt if needed. Set aside.
Make the filling:
In a bowl, combine shredded chicken, diced onion, cumin, salt, and pepper. Mix well.
Assemble the stacked enchiladas:
Preheat your oven to 375°F (190°C).
In a large skillet, lightly fry each tortilla in a bit of oil over medium heat for 10-15 seconds per side to soften (or warm in the microwave for 20-30 seconds).
To stack, place one tortilla on an oven-safe plate or baking dish. Spread a spoonful of green chile sauce over it, add a layer of chicken filling, and sprinkle with cheese. Repeat with 1-2 more tortillas per stack (2-3 layers total per serving). Finish with a tortilla, more sauce, and a generous amount of cheese on top.
Repeat for all servings (4 stacks total).
Bake:
Bake the stacked enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.
Prepare the eggs and sides:
While the enchiladas bake, heat vegetable oil in a skillet over medium heat. Fry the eggs sunny-side-up, seasoning with salt and freshly ground black pepper, about 3-4 minutes until the whites are set but yolks are runny.
Warm the refried beans in a small pot or microwave, stirring in the corn kernels until heated through.
Toss the shredded lettuce and diced tomato together for a simple side salad.
Serve:
Remove the enchiladas from the oven. Top each stack with a sunny-side-up egg.
Serve each plate with a portion of refried beans with corn and a side of the lettuce-tomato salad.
Notes
For a spicier version, add a diced jalapeño to the green chile sauce while simmering.
If fresh green chiles aren’t available, canned green chiles work well as a substitute.
Enjoy your Homemade Mexican Stacked Green Chile Chicken Enchiladas!