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
Ingredients
- Tomatillo (Verde) Sauce
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1 1/2 pounds
fresh tomatillos
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1
fresh jalapeno
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1/2
small onion
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1
clove garlic
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1/2 teaspoon
freshly ground cumin
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1/2 cup
chicken broth
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1 tablespoon
fresh cilantro, stems removed, minced
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salt and pepper to taste
- Pan fried potatoes and breakfast enchiladas
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3
medium Russet potatoes, cubed
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1/2 each
red, yellow and green bell peppers, cut in strips
-
1/2 or more
onion, sliced
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1-2 tablespoons
olive oil
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8
corn tortillas
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2 1/2 cups
Monterrey Jack cheese, shredded
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8
eggs
-
2 tablespoons
fresh cilantro, chopped
Directions
- Tomatillo (Verde) Sauce
-
Preheat oven to 400 degrees.
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Remove husks and place tomatillos on a baking sheet.
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Roast them in the oven for 20-25 minutes or until the color changes from bright green to dull green (with brown roasted spots).
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Let the tomatillos cool a bit, then toss them in a food processor with the jalapeno, onion, garlic, cumin, chicken broth and cilantro.
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Puree until smooth and season with salt and pepper. Set aside.
- Pan fried potatoes and breakfast enchiladas
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In a large saucepan, par-boil the potatoes for 5 minutes.
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Meanwhile in a large skillet, heat the olive oil over medium-high heat.
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Add peppers and cook 5 minutes. Add onion and cook until translucent. Remove peppers and onions to a plate.
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Drain the potatoes and add them to the skillet. Cook the potatoes for 5-10 minutes or until they are golden.
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Reduce the heat in the oven to 350 degrees.
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In an 8x8 baking pan, spread tomatillo sauce over the bottom.
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Layer 4 corn tortillas and spread the peppers, onions and potatoes over that.
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Sprinkle all but 1/2 cup of the cheese over the pepper, onion, potato mixture and top with 4 more corn tortillas.
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Generously ladel more sauce over the casserole.
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Crack 8 eggs over the top of the casserole and sprinkle the remaining cheese over the eggs.
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Cover the casserole with foil and bake for about 25-30 minutes or until bubbly and the eggs are mostly set.
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Remove foil and broil until cheese is slightly browned and eggs are set.
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Let the casserole cool a couple of minutes.Top with chopped cilantro and serve.
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