Saturday, November 27, 2010

Breakfast Enchiladas with Tomatillo Lime Sauce

Making these takes a bit of preparation but is well worth it for a Thanksgiving or Christmas morning.  I was pleasantly surprised, but those of you who do not really care for cilantro may not enjoy this dish as the herb is ever present in every bite.

Breakfast Enchiladas with Tomatillo Lime Sauce

Breakfast meat (choose): sausage, chorizo, or ham, I used bacon
6 eggs
2 cups green chile sauce (in AK try and find canned Herdez)
1 jalapeno, diced
12 corn tortillas, softened in oil
2 cups Monterey Jack cheese grated
1/4 cup cotija cheese, crumbled on top of final bake

Tomatillo Lime Sauce (Can make ahead to save time):
1 lb. tomatillos
Lime juice (1 lime)
1 tsp. minced garlic
1/4 cup cilantro leaves
1/2 cup chicken stock

Peel and 1/2 the tomatillos.  Place cut side down on a baking sheet and broil in the oven until the skins begin to brown/blacken.  Allow to cool.  Place in a food processor and process all sauce ingredients until blended.

Preheat the oven to 350 degrees F.  Soften the corn tortillas in oil and drain on paper towels.  Cook breakfast meat and drain.  Whip eggs, jalapeno and green chile sauce together, cook in non-stick skillet until scrambled and add meat.

Place egg mixture on corn tortillas with Monterey Jack cheese and roll up enchilada style.  Place in the bottom of an oiled casserole dish and layer as you would regular enchiladas.  Top with the tomatillo lime sauce and more Monterey Jack cheese.  Place in oven for about 10-15 minutes (just until cheese is melted).  

Crumble cojita cheese and serve with refried beans, hashbrowns or both.

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