Stacked Sausage Chilaquiles

One of my favorite Mexican dishes is Chilaquiles, which are fried "torn" tortillas smothered in red chile sauce or green chile if you prefer, often stacked with chorizo sausage, beans, sometimes chicken and finished off with a fried or scrambled egg.

Doesn't this sound delicious! I used Brats this time, but Italian Sausage work great in this dish, sometimes I will use chorizo if I really want to make it extra special.

For you vegetarians out there, just forget the meat and this will still turn out perfect!

After I caramelized some onions, I added my spices to slightly toast them which really brings out the flavor, then I added the sausage, more spices and cooked until my sausage was browned very well.

Finally I added some Hatch chiles to kick it up a bit. Some sliced jalapenos could be added if you really want to make it extra spicy!

While the sausage cooked I started frying up some "happy" eggs! Add a pinch of seasoning to your eggs as they fry.

Avocados are key, the creaminess adds a nice balance to the spicy enchilada sauce! 

After everything was prepped, we just stacked, layered, and stacked some more, making sure each layer had plenty of cheese.

Here's the finished product, you have crunchy, spicy, creamy,and savory all mixed up in one dish. It's a big party in the mouth, each and every bite!

I thought you might like a close up! That crispy egg on top is begging to be eaten, and all that avocado is a plus also! I really have to start eating...enough with all this talking people...I highly suggest you make this asap, because you're missing out!


Stacked Sausage Chilaquiles

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients: 
1 lb Johnsonville Sausage, casing removed
12 corn tortilla shells
2 cups enchilada sauce
1/2 cup hatch chiles, roasted, chopped
4 eggs
1 cup cotija cheese, grated
1 cup jack cheese, grated
1 cup sharp cheddar, grated
1 small white onion, grated
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon creole seasoning
1 teaspoon oregano, dried, crushed
2 avocados, sliced
sour cream
green onions
cooking oil

Directions:

Mix seasoning blend together and set aside. Place enchilada sauce and bring to boil, reduce heat to simmer and cook for about 5 minutes on low.

Add 1 tablespoon of cooking oil to pan over medium heat, add onion, saute for about 5 minutes, add 1 teaspoon of seasoning blend, mix well.

Add sausage, break apart with spoon, season with 2 teaspoons of seasoning blend, mix well, and cook for about 10 minutes over medium heat until sausage is cooked thoroughly and no longer pink, add hatch chiles to meat and cook 5 more minutes.  

In a separate skillet add about 1/2 cup of cooking oil over medium heat, fry tortilla shells about 1 minute on each side, or until golden brown, drain on paper towel and set aside.

Add about 1 teaspoon of cooking oil to another skillet, add egg, sprinkle a pinch of remaining seasonings on top of egg, pierce yoke, cook about 3 minutes, flip if desired and cook 1 minute more.

Assemble Chilaquiles by placing a couple of tablespoons of enchilada sauce on bottom of plate, dip tortilla shell into enchilada sauce, top with sausage, cheeses, top with another dipped shell, top with sausage, cheeses, top with last dipped shell, top with fried egg, cheeses, avocado, sour cream and green onions, top with more sauce and enjoy!