This is one of my all-time favorite breakfast recipes. Shredded chicken in my Salsa Verde Sauce recipe makes both great enchiladas and great tacos, and in this case, a great Stacked Breakfast Enchiladas recipe. Layered with my Mexican Black Beans recipe and topped off with a fried egg with a slice of fresh tomato, red onions pickled in lime juice, and queso fresco. Breakfast, lunch, or dinner, it doesn’t get much better.
I use my own Salsa Verde recipe, but sauce from a jar works great as well. My Mexican Black Bean recipe is excellent either whole or mashed to make Refried Black Beans. Depending on where you live, Queso Fresco might not be easy to find. Luckily, it’s very easy to make, so I included a recipe for it as well. There are a few recipes on this post, but they are all very easy and as I stated earlier if you don’t want to make that many recipes, store-bought ingredients work just fine.
Here’s my Stacked Breakfast Enchiladas recipe:
Shredded Chicken:
INGREDIENTS:
- 2 Chicken Breasts
- Water
- Salt
PROCESS:
-Place enough water and salt in a saucepan to cover them completely, add enough water so that it tastes like the ocean
-Add the chicken breasts and bring to a boil
-Boil on medium-high heat for approximately 20-25 minutes, until cooked through
-Using 2 forks, pull the chicken apart to shred it
Salsa Verde recipe (double recipe for enchiladas):
INGREDIENTS:
- 1 Pound Tomatillos, husk removed, diced
- ½ Red Onion, thinly sliced
- 2 Garlic Cloves, crushed and chopped
- 1 Teaspoon Dried Oregano
- 2 Serrano Chilies, sliced into 4 strips each, lengthwise, seeds removed
- 2 Poblano Peppers, seeds removed, diced
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- Water, as needed
- ½ cup Fresh Cilantro, chopped (optional)
PROCESS:
-For heat, adjust the serrano chilies from 0-8 strips
-Add olive oil, onions, garlic and oregano to a skillet over medium-high heat, sauté for 2 minutes
-Add remaining ingredients, bring to a low boil, then reduce heat to low and simmer for 15 minutes
-If the sauce is a little dry, add water as needed
Queso Fresco recipe (Fresh Cheese)
INGREDIENTS:
- ½ Gallon whole milk
- 1 Lemon, juice
- ½ Teaspoon Salt
PROCESS:
-Warm the milk in a saucepan to 180F, stir frequently to prevent scalding
-Reduce heat to medium-low, add ½ of the lemon juice, stir for one minute, if the milk starts to separate into curds and whey, that’s enough, if it doesn’t separate, add the remaining lemon juice, stirring constantly, remove from heat
-Line a sieve with 3 layers of cheesecloth, and set over a large bowl. Pour the curds and whey into the sieve, add salt and let drain for one hour in the refrigerator
-Gather the cheesecloth together and squeeze out the remaining liquid
Mexican Black Beans recipe (or Refried Beans):
INGREDIENTS:
- 1 Can Black Beans
- ½ Diced Onion
- 2 Roma Tomatoes, Diced
- 1 Garlic Clove, Crushed and chopped
- 1 Jalapeño, seeds removed, sliced into 4 strips lengthwise
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Teaspoon Oregano
PROCESS:
-For heat adjust the amount of jalapeño from 0-4 strips
-Add all ingredients to a saucepan and bring to a boil, reduce heat to low and simmer for 20 minutes
*For refried beans
-Drain and reserve the liquid, remove jalapeno slices
-Add 1 tablespoon of olive oil and the beans to a skillet over medium-high heat, sauté for 2 minutes
-Use a potato masher and mash the beans, add reserved liquid a little at a time, back to the beans to get to the desired consistency
Enchilada Filling recipe:
INGREDIENTS serves 4:
- 2 Chicken Breasts, cooked and shredded
- 2 Jars Salsa Verde, or 2x recipe
- ¼ Cup Red Onion, diced
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- 1 Teaspoon Red Pepper Flakes
- 1 Tablespoon Olive Oil
PROCESS:
-Place a large covered skillet over medium-high heat, add olive oil and sauté red onion until soft
-Add shredded chicken breasts and 3 cups of salsa verde
-Add all ingredients and simmer for 20 minutes with the lid slightly ajar
Pickled Red Onions
INGREDIENTS:
- 1 Medium Red Onion
- 1-2 Limes
PROCESS:
-Thinly slice the red onion into rounds, place in a small bowl
-Squeeze the lime juice over the onions, toss to coat
-Let pickle for at least 30 minutes
To Assemble:
-Begin frying eggs sunny side up, one per person, sprinkle with dried oregano, salt, and pepper while frying, I like the yokes to be runny
-Thinly, slice a tomato
-Rough chop ½ cup of fresh cilantro
-Warm corn tortillas per the manufacturer’s instructions
-Place one tortilla on a plate, cover with a layer of black beans, sprinkle with queso fresco
-Place a second corn tortilla over the beans and cover this one with a layer of shredded chicken, sprinkle with queso fresco
-Place a third corn tortilla on top and cover with a layer of shredded chicken, top with a fried egg
-Lay a slice of tomato on the egg, add a dash of hot sauce, some pickled onion, sprinkle with queso fresco and fresh cilantro
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