Tomatillo Lime Breakfast Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 eggs, scrambled with a pinch of salt and pepper
cooked Chorizo, sausage, bacon or ham
1 tsp. serrano chile or jalepeno seeded and diced
(optional for spiciness)
8 corn tortillas
3 Tbsp. oil
2 cups of green chile sauce
1 1/2 cups shredded queso blanco or jack cheese
1/4 cup cotija, crumbled
Cilantro for garnish
1 lb. tomatillos
1 lime (juice from)
1 clove of garlic
1/4 cup cilantro
1/2 cup chicken stock
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Directions: |
Directions:Scramble eggs with cooked meat of your choice, salt and pepper. For more spice, add the jalapeno or serrano chili to eggs before scrambling them. Set aside.
Half the tomatillos and broil them on high in the oven face down for 8-10 min. (until brown/black burn marks start appearing), then combine in a blender with lime juice, garlic, cilantro, and chicken stock. Blend.
Brush oil onto tortillas and bake in a 400º oven for 5 minutes. Turn oven down to 300º.
Fill each warm tortilla with eggs and shredded queso blanco cheese. Fold the edges over to form a roll and place seam side down in a baking dish. Continue with the rest of the tortillas.
Drizzle tomatillo sauce over the top of the enchiladas and bake for 8-10 minutes, or until cheese is melted.
Sprinkle Cotija cheese and cilantro over the top and serve immediately. |
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Personal
Notes: |
Personal
Notes: This may seem like a lot of work for breakfast, but this sauce is easy to make. Another option would be to make the sauce for regular enchiladas a night or two before, then use the leftovers for this recipe.
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