One-Pot Wonders

Breakfast Enchiladas with Roasted Tomatillo Sauce

December  9, 2010
0 Ratings
  • Serves 6-8
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

What You'll Need
  • 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
  • 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. Tomatillo (Verde) Sauce
  2. Preheat oven to 400 degrees.
  3. Remove husks and place tomatillos on a baking sheet.
  4. Roast them in the oven for 20-25 minutes or until the color changes from bright green to dull green (with brown roasted spots).
  5. Let the tomatillos cool a bit, then toss them in a food processor with the jalapeno, onion, garlic, cumin, chicken broth and cilantro.
  6. Puree until smooth and season with salt and pepper. Set aside.
  1. Pan fried potatoes and breakfast enchiladas
  2. In a large saucepan, par-boil the potatoes for 5 minutes.
  3. Meanwhile in a large skillet, heat the olive oil over medium-high heat.
  4. Add peppers and cook 5 minutes. Add onion and cook until translucent. Remove peppers and onions to a plate.
  5. Drain the potatoes and add them to the skillet. Cook the potatoes for 5-10 minutes or until they are golden.
  6. Reduce the heat in the oven to 350 degrees.
  7. In an 8x8 baking pan, spread tomatillo sauce over the bottom.
  8. Layer 4 corn tortillas and spread the peppers, onions and potatoes over that.
  9. Sprinkle all but 1/2 cup of the cheese over the pepper, onion, potato mixture and top with 4 more corn tortillas.
  10. Generously ladel more sauce over the casserole.
  11. Crack 8 eggs over the top of the casserole and sprinkle the remaining cheese over the eggs.
  12. Cover the casserole with foil and bake for about 25-30 minutes or until bubbly and the eggs are mostly set.
  13. Remove foil and broil until cheese is slightly browned and eggs are set.
  14. Let the casserole cool a couple of minutes.Top with chopped cilantro and serve.

See what other Food52ers are saying.

  • nannydeb
  • Sagegreen
  • aargersi

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

3 Reviews

nannydeb December 9, 2010
Sagegree, I couldn't manage to "reply" to you, but that would be so fun to meet you in person!
Sagegreen December 9, 2010
Verde many frequent flyer miles do I know aargersi has invited me down.
aargersi December 9, 2010
We seriously all need to get together and cook!!! That would be a blast!