The South by SouthWestern Enchilada (with Verde Foam)

South by Southwestern Enchilada

This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

Per Enchilada:
2-3 corn tortillas
1 egg
1 Tbsp crema
1/2 cup chicken, partially shredded - dark meat preferred
1/4 cup salsa verde
1/4 cup mole sauce
1/2 cup shredded cheese (jack or queso duro -- or both ideally)
1/4 cup onions, carmelized

Optional: traditional enchilada red sauce. We used some leftover sauce from this braised short rib taco recipe.

Preheat oven to 375.

Per enchilada, In a lightly oiled baking dish, place a tortilla that you've slathered in melted butter/warm oil. Optionally, add a bit or red sauce like you're saucing a pizza. The corn tortillas we've been getting have been fragile, so I doubled up here, which will make it much easier to extract later.

Mix half the chicken with the mole in a warm saucepan. Let cool slightly and add it onto the enchiladas. Add in some cheese here.

Place another oiled tortilla on top.

Mix the other half of the shredded chicken with the salsa verde, and add that on to the stack. Also add the carmelized onions and more cheese.

Add another tortilla, optionally some leftover verde or spare hot sauce, sprinkle with even more cheese and maybe some sesame seeds.

Bake in an oven at 375F. This takes about 20 minutes.

Prepare the Verde foam by finely chopping a cup of cilantro and mixing it with 2 Tbsp of verde sauce, 1Tbsp of crema, and just enough cream to enable you to blend/handblend it into a very find goop . Add more cream, strain into an iSi whip, and charge the whip. Let it stand.

When the cheese begins to melt, fry an egg until the bottom has set, but the top is still a bit goopy. Add this egg, sunny-side-up, to the enchilda, and cover with a tablespoon of crema. Change the oven to broil and the egg should be set in 5 minutes or less.

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