Author Notes: This casserole was created out of leftovers, of course. You can use any leftover roasted or pan fried potatoes and/or vegetables. Therefore, it can be thrown together for breakfast with little effort. This enchilada sauce is tangy and not too spicy. You can add more peppers for more heat. - nannydeb
Tomatillo (Verde) Sauce
- 1 1/2 pound fresh tomatillos
- 1 fresh jalapeno
- 1/2 small onion
- 1 clove garlic
- 1/2 teaspoon freshly ground cumin
- 1/2 cup chicken broth
- 1 tablespoon fresh cilantro, stems removed, minced
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Remove husks and place tomatillos on a baking sheet.
- Roast them in the oven for 20-25 minutes or until the color changes from bright green to dull green (with brown roasted spots).
- Let the tomatillos cool a bit, then toss them in a food processor with the jalapeno, onion, garlic, cumin, chicken broth and cilantro.
- 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
- In a large saucepan, par-boil the potatoes for 5 minutes.
- Meanwhile in a large skillet, heat the olive oil over medium-high heat.
- Add peppers and cook 5 minutes. Add onion and cook until translucent. Remove peppers and onions to a plate.
- Drain the potatoes and add them to the skillet. Cook the potatoes for 5-10 minutes or until they are golden.
- Reduce the heat in the oven to 350 degrees.
- In an 8x8 baking pan, spread tomatillo sauce over the bottom.
- Layer 4 corn tortillas and spread the peppers, onions and potatoes over that.
- Sprinkle all but 1/2 cup of the cheese over the pepper, onion, potato mixture and top with 4 more corn tortillas.
- Generously ladel more sauce over the casserole.
- Crack 8 eggs over the top of the casserole and sprinkle the remaining cheese over the eggs.
- Cover the casserole with foil and bake for about 25-30 minutes or until bubbly and the eggs are mostly set.
- Remove foil and broil until cheese is slightly browned and eggs are set.
- Let the casserole cool a couple of minutes.Top with chopped cilantro and serve.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Holiday Breakfast