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
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
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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
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2
tablespoons fresh cilantro, chopped
Directions
Tomatillo (Verde) Sauce
- 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
- 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 8×8 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.
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