Breakfast Enchiladas with Tomatillo Sauce

From the kitchen of One Perfect Bite...While you won't be whipping this up for breakfast every Sunday morning, it's a fantastic dish to serve for a special breakfast or holiday brunch. From the perspective of a hostess, it's a great recipe to have on hand because the enchiladas can be made and assembled the night before serving and simply baked off when needed. I must admit the Silver Fox and I are not fans of corn tortillas, so I substitute the flour variety when I make this dish for the two of us. Purists will tell you this makes the enchiladas gummy, but I have not found that to be the case. If you like a hot enchilada sauce, you'll want to up the quantity of jalapenos that you use to make your sauce. The sauce used here is mild, and while I prefer milder varieties of sauce for breakfast, I realize that my preference is not shared by all. You'll have to experiment to find the quantity of chiles needed to set your palate on fire. Remember that the seeds and membranes of the chiles are a guaranteed way to increase the heat without increasing quantity, so start there. While the ingredient list is long, the enchiladas are not difficult to make if you work through the recipe a step at a time. I usually make the sauce a day before I assemble the enchiladas and I have been known to use a store-bought sauce when I'm pressed for time. I know those of you who try this recipe will be pleased. Here is how this breakfast entree is made.


Breakfast Enchiladas with Tomatillo Sauce...from the kitchen of One Perfect Bite courtesy of the Blue Goose Bed and Breakfast

Ingredients:
Tomatillo Sauce
2 pounds fresh tomatillos, husked and rinsed in warm water
1 medium jalapeno
1 cup chopped fresh cilantro
1 large garlic clove, peeled
1 teaspoon ground cumin
2 teaspoons salt
1 cup heavy cream
Enchiladas:
2 to 3 tablespoons vegetable oil
1 small potato, peeled and cut into 1/4-inch dice, about 1 cup
3/4 pound ground chorizo
1 medium red bell pepper, diced, about 1 cup
1 small onion, finely chopped, about 1/2 cup
1 (4-oz.) can diced chiles
6 large eggs
1 teaspoon salt
Fresh ground pepper
1 tablespoon unsalted butter
16 corn tortillas
4 oz. Monterey Jack cheese, grated

Directions:
1) To make sauce: Put tomatillos and jalapeno in a 4 quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower heat and simmer, uncovered. Stir occasionally until tomatillos are khaki-green all over and very tender, about 15 minutes. Using a slotted spoon, transfer tomatillos to a blender. Cut a jalapeno in half and add one half to blender. Add cilantro, garlic, cumin and salt to puree. Taste and blend in more jalapeno if you would like more heat. Add the cream and pulse to blend. Let cool to room temperature.
2) To make enchiladas: Oil a 9 x 13-inch baking dish, set aside. Bring a 2 quart pot of salted water to a boil. Add potato and cook until just tender, about 4 minutes. Drain and set aside. Meanwhile, cook chorizo in a large skillet over medium-high heat, breaking up meat with back of a fork, until cooked through. Using a slotted spoon, transfer chorizo to a large bowl. Discard all but 1 tablespoon fat from pan. Return skillet to stove and set over medium heat. Add bell pepper and onion and cook stirring occasionally, until softened, about 5 minutes. Stir in potato and then cook undisturbed until browned on the bottom, 3 to 4 minutes. Add mixture to the chorizo along with green chiles. Whisk eggs, 1 teaspoon salt and several grinds black pepper in a medium bowl. Melt butter in a skillet over low heat and cook until the foam subsides. Add eggs and cook without stirring until bottom begins to set. Draw a wooden spoon across the pan a few times to form large curds. Continue to cook, stirring occasionally, until eggs are barely set and still quite moist. Do not overcook. Add the eggs to the chorizo mixture. Stir 1 cup of the tomatillo sauce into egg chorizo mixture. Cover the remaining sauce and refrigerate. Brush both sides of one tortilla with oil, or spray both sides with cooking spray. Put on a microwaveable plate. Oil or spray remaining tortillas on one side and stack, oil side up. Cover with a paper towel and microwave until tortillas are warm and pliable, about 1 to 1-1/2 minutes. Arrange about 1/3 cup of egg mixture in a line down the center of each tortilla and roll it up. Place each filled tortilla seam side down in the prepared in a baking dish or ramekin. Cover dish and refrigerate overnight. Next day, heat oven to 350 degrees F. Uncover the enchiladas, pour remaining tomatillo sauce evenly over them and top with cheese. Bake until the sauce is bubbly and cheese is browned, 30 to 40 minutes. Let stand for 5 minutes before serving. Yield: 8 servings.

                    

                                  Older Posts

             One Year Ago Today:                                                                Two Years Ago Today:

Vanilla Cake with Chocolate Frosting                                      Iced Desserts for Mother's Day

            Three Years Ago Today:                                                                   Four Years Ago Today:

      Broccoli Salad with Feta Cheese                                               Lemon Tea Cakes