Breakfast Enchiladas with Salsa Verde Recipe

By alas14

Ingredients

• Salsa Verde:
• 1 1/2 pounds tomatillos
• 2 jalapeno chiles, seeded and chopped
• 1/4 cup chopped sweet onion
• 1 to 2 cloves garlic, roughly chopped
• 1 teaspoon white wine vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped cilantro
• Scrambled Eggs:
• Olive oil cooking spray
• 6 extra-large eggs
• 1 tablespoon water
• 2 ounces queso fresco or cream cheese, cut into small pieces
• 2 cooked and diced red-skinned potatoes or
• 1/2 cup cooked crumbled sausage (optional)
• 8 flour tortillas, warmed
• 1 cup shredded Monterey jack cheese

Preparation

Step 1

To make the salsa verde: Soak tomatillos in warm water for a few minutes just to loosen the dry husks. Rinse well under running water, removing the husks. Place a few tomatillos at a time on a stovetop grill set over medium heat. Char on both sides until tomatillos are flecked with black but not softened. Use tongs to turn them. Alternatively, char under a medium broiler, but be careful not to cook them too much. Place charred tomatillos into the bowl of a food processor. Add chiles, onion, garlic, vinegar, salt and cilantro; process until coarse-textured. If the salsa is too thick, add 1 to 3 tablespoons water. Taste to adjust for seasoning and set aside.

Makes 2 cups salsa.

To make the eggs: Over medium heat, mist a large nonstick skillet with cooking oil spray. Beat eggs and water together just until whites and yolks are blended. Pour into hot skillet, allowing eggs to cook for a minute before stirring. Sprinkle pieces of queso fresco on top, along with optional potatoes or sausage, and begin moving the eggs gently with a spatula. When eggs are just barely cooked, add 1 cup of salsa verde. Stir eggs and salsa together to barely combine. Remove from heat.