Breakfast Enchiladas with Roasted Tomatillo Sauce

Tomatillo (Verde) Sauce

• 1 1/2 pound fresh tomatillos
• 1 fresh jalapeno
• 1/2 small onion
• 1 clove garlic
• 1/2 teaspoon cumin
• 1/2 cup chicken broth

1. Preheat oven to 400 degrees.
2. Remove husks and place tomatillos on a baking sheet.
3. Roast them in the oven for 20-25 minutes or until the color changes from bright green to dull green (with brown roasted spots).
4. Let the tomatillos cool a bit, then toss them in a food processor with the jalapeno, onion, garlic, cumin and chicken broth.
5. Puree until smooth and season with salt and pepper. Set aside.

Pan fried potatoes and breakfast enchiladas

• 3 medium Russet potatoes, cubed
• 1/2 each red, yellow and green bell peppers, cut in strips
• 1/2 or more onion, sliced
• 1-2 tablespoon olive oil
• 8 corn tortillas
• 2 1/2 cups Monterrey Jack cheese, shredded
• 8 eggs
• 2 tablespoons fresh cilantro, chopped

1. In a large saucepan, par-boil the potatoes for 5 minutes.
2. Meanwhile in a large skillet, heat the olive oil over medium-high heat.
3. Add peppers and cook 5 minutes. Add onion and cook until translucent. Remove peppers and onions to a plate.
4. Drain the potatoes and add them to the skillet. Cook the potatoes for 5-10 minutes or until they are golden.
5. Reduce the heat in the oven to 350 degrees.
6. In an 8x8 baking pan, spread tomatillo sauce over the bottom.
7. Layer 4 corn tortillas and spread the peppers, onions and potatoes over that.
8. Sprinkle all but 1/2 cup of the cheese over the pepper, onion, potato mixture and top with 4 more corn tortillas.
9. Generously ladel more sauce over the casserole.
10. Crack 8 eggs over the top of the casserole and sprinkle the remaining cheese over the eggs.
11. Cover the casserole with foil and bake for about 25-30 minutes or until bubbly and the eggs are mostly set.
12. Remove foil and broil until cheese is slightly browned and eggs are set.
13. Let the casserole cool a couple of minutes.Top with chopped cilantro and serve.