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I Also Miss Breakfast Enchiladas With Roasted Tomato Sauce » Easy Healthy Recipe! ✅

This casserole was made with leftovers, of course. You can use any roasted or sautéed potato and/or vegetable. Therefore, it can be combined with breakfast with little effort. This enchilada sauce is spicy and not too spicy. You can add more peppers for more heat. —Nannydeb

  • Tomatillo Sauce (Green).
  • 1 1/2 pounds fresh tomatillos

  • 1 fresh jalapeno

  • 1/2 small onion

  • 1 clove garlic

  • 1/2 teaspoon freshly ground cumin

  • 1/2 cup chicken broth

  • 1 tablespoon fresh cilantro, stemmed, chopped

  • Salt and pepper to taste

  • Sautéed potatoes and enchiladas for breakfast
  • 3 medium red potatoes, diced

  • 1/2 red, yellow and green bell pepper, cut into strips

  • 1/2 or more onion, sliced

  • 1-2 tablespoons olive oil

  • 8 corn tortillas

  • 2 1/2 cups grated Monterey Jack cheese

  • 8 eggs

  • 2 tablespoons fresh coriander, chopped

  1. Tomatillo Sauce (Green).
  2. Preheat oven to 400 degrees.

  3. Remove the husk and place the tomatillos on a baking sheet.

  4. Roast them in the oven for 20-25 minutes or until the color changes from bright green to dull green (with toasty brown spots).

  5. Let the tomatillos cool slightly, then run them through a food processor with the jalapeño, onion, garlic, cumin, chicken broth, and cilantro.

  6. Blend until smooth and season with salt and pepper. Set aside.

  1. Sautéed potatoes and enchiladas for breakfast
  2. In a large pot, boil the potatoes for 5 minutes.

  3. Meanwhile, in a large skillet, heat olive oil over medium-high heat.

  4. Add the peppers and cook for 5 minutes. Add onion and cook until translucent. Remove bell peppers and onions to a plate.

  5. Drain the potatoes and add them to the skillet. Cook potatoes for 5-10 minutes or until golden brown.

  6. Reduce the flame in the oven to 350 degrees.

  7. In an 8×8 mold, spread the tomatillo sauce on the bottom.

  8. Layer 4 corn tortillas and spread bell peppers, onions, and potatoes on top.

  9. Sprinkle all but 1/2 cup of the cheese over the pepper, onion, and potato mixture and garnish with 4 more corn tortillas.

  10. Generously pour more sauce over the saucepan.

  11. Crack 8 eggs on top of the pan and sprinkle the remaining cheese over the eggs.

  12. Cover the pan with aluminum foil and cook for about 25 to 30 minutes or until the eggs are almost set.

  13. Remove foil and grill until cheese is lightly browned and eggs have set.

  14. Let the pan cool down for a couple of minutes. Top with chopped cilantro and serve.

Former restaurant manager (and waitress, bartender, etc.). I love food: eating, trying new recipes, buying it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also got me hooked on food52 and now I’m obsessed with it.

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