Monday, July 28, 2014
stacked jalapeno and cheese enchiladas
- 1 1/2 pounds tomatillos, husked and halved
- 1/2 yellow onion, peeled and cut into wedges
- 2 cloves garlic, peeled
- 2 jalapeño chilies, stemmed and halved
- 3 cups water
- 1 cup fresh cilantro
- Salt
- 2 tablespoons vegetable oil
- 16 corn tortillas
- 4 cups (1 pound) shredded Monterey Jack cheese
- 1/4 yellow onion, diced
- 4 jalapeños, roasted*, stemmed, seeded, and diced
- 1/4 cup sour cream
- Chopped fresh cilantro, for serving
Enchiladas
Instructions
- To make the salsa, combine the tomatillos, onion, garlic, and jalapeno chilies in a large pot. Add water and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes until the tomatillos turn from bright green to muted green.
- Turn the heat off and allow to cool for 10 minutes. Transfer the pot contents including the liquid to a blender or a food processor, add cilantro, and blend until smooth. Add salt to taste. Return the salsa to the pot and keep warm over low heat.
- Preheat the oven to 350°F. Spread 1/4 cup of the salsa on each of four oven-proof plates. Place the plates on two large baking sheets.
- To make the enchiladas, in a medium skillet, heat 1 tablespoon of the oil over medium-low heat. One at a time, heat the tortillas in the oil, and then keep them wrapped in a cloth or tortilla warmer until all tortillas are heated.
- Each enchilada stack will be made up of four tortillas. To assemble the enchiladas, take a tortilla and using tongs, dip it into the salsa until lightly coated. Place the tortilla on one of the plates, and evenly top with 1/4 cup cheese, Monterey Jack, 1 teaspoon diced onion, and 1 tablespoon diced jalapeños. Dip another tortilla in the salsa, lay it on top and again, top with 1/4 cup Monterey Jack, 1 teaspoon onion, and 1 tablespoon of diced jalapeños. Repeat one more time. For the fourth tortilla, dip it in salsa, lay it on the previous layer, evenly spread over the tortilla 1 tablespoon sour cream, then top with 1/4 cup shredded Monterey Jack. Repeat full procedure for the remaining enchilada stacks.
- When done assembling, drizzle the remaining salsa over the stacks, slide baking sheets into the oven, and bake for 10 to 15 minutes, until the cheese is melted and beginning to bubble.
- Meanwhile, heat the remaining 1 tablespoon of oil over medium-high heat in a large skillet, and fry the eggs two at a time, to your preference.
- Serve the enchiladas warm, each topped with a fried egg and chopped cilantro.
# posted by Chelsea @ 10:07 AM 
