Breakfast Enchiladas with Roasted Tomatillo Sauce

By • December 9, 2010 3 Comments

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


Serves 6-8

Tomatillo (Verde) Sauce

  • 1 1/2 pounds 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
  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, chicken broth and cilantro.
  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 tablespoons 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.

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