Stacked Green Chile Chicken Enchiladas with Egg

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These stacked green chile chicken enchiladas are a comforting and flavor-packed twist on the classic Mexican dish. Instead of rolling each enchilada, we stack the tortillas lasagna-style, layering tender shredded chicken, creamy green chile sauce, and melty cheese. Topped with a sunny-side-up or over-easy egg, it adds a luscious richness that makes this dish perfect for brunch, lunch, or dinner. Whether you’re feeding a crowd or craving a cozy plate of comfort food, this enchilada stack delivers.

Ingredients

For the Chicken Filling:

  • 2 cups cooked, shredded chicken (rotisserie works great)

  • 1/2 cup sour cream or Mexican crema

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

For the Green Chile Sauce:

  • 1 tablespoon olive oil or butter

  • 1/2 cup diced onion

  • 2 cloves garlic, minced

  • 1 (4 oz) can diced green chiles

  • 1/2 teaspoon cumin

  • 1/2 teaspoon oregano

  • 1 tablespoon flour

  • 1 1/2 cups chicken broth

  • 1/2 cup sour cream or cream cheese

  • Salt to taste

Other:

  • 6–8 corn tortillas

  • 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese

  • 2–4 eggs (1 per serving)

  • Chopped cilantro, for garnish

  • Sliced avocado or green onions (optional)

  • Instructions

    1. Make the Green Chile Sauce:

      • In a saucepan over medium heat, add oil and sauté onion for 3–4 minutes until softened.

      • Stir in garlic, green chiles, cumin, and oregano; cook for 1 minute.

      • Sprinkle in flour, stir, and cook for 1 minute more.

      • Slowly whisk in chicken broth, bring to a simmer, and let thicken for 4–5 minutes.

      • Remove from heat and stir in sour cream or cream cheese until smooth. Adjust salt to taste.

    2. Prepare the Chicken Mixture:

      • In a bowl, combine shredded chicken, 1/2 cup sour cream, garlic powder, and a pinch of salt and pepper.

    3. Assemble the Enchilada Stack:

      • Preheat oven to 375°F (190°C).

      • Lightly grease a baking dish.

      • Spread a spoonful of sauce on the bottom.

      • Layer a tortilla, chicken mixture, a little sauce, and cheese. Repeat for 2–3 layers per stack (you can make individual stacks or a single stack in a round dish).

      • Top with a final tortilla, sauce, and cheese.

    4. Bake:

      • Cover with foil and bake for 15 minutes. Remove foil and bake another 5–10 minutes until bubbly and golden.

    5. Fry the Eggs:

      • While enchiladas bake, cook eggs sunny-side-up or over-easy in a skillet.

    6. Serve:

      • Top each enchilada stack with a fried egg.

      • Garnish with cilantro, avocado, or green onions if desired.

      • Tips:

        • Add black beans or sautéed spinach to the layers for a veggie boost.

        • Use flour tortillas if you prefer a softer texture.

        • You can prep the sauce and filling a day ahead for easier assembly.

        Would you like a spicy salsa or pico de gallo on the side to go with it?

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