Green Chile Stacked Enchiladas

Chef notes

These are not the usual rolled and stuffed soft enchiladas, but a fancier Chihuahuan version of huevos montados (eggs on horseback): tortillas fried until crisped, sauced with a mild green chile salsa, dressed with crumbles of fresh cheese and chopped onion, and crowned with sunny-side up eggs. Each person gets their own triple-decker stack. The delight is in the contrasting textures: crunchy tortillas slowly giving way to a rich, creamy sauce, with the onion keeping its crunch. These enchiladas can be made with red chile sauce instead of green, but given a choice, I go for the green.

Technique tip: Instead of lightly frying the tortillas in oil, you can toast them in a preheated comal, griddle or skillet over medium heat, but frying is more flavorful.

Swap option: You can use poblanos in place of the chiles verdes.