Breakfast Enchiladas With Roasted Tomatillo Sauce

1. 1

   Preheat oven to 400 degrees.

2. 2

   Remove husks and place tomatillos on a baking sheet.

3. 3

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

4. 4

   Let the tomatillos cool a bit, then toss them in a food processor with the jalapeno, onion, garlic, cumin, chicken broth and cilantro.

5. 5

   Puree until smooth and season with salt and pepper. Set aside.

6. 6

   In a large saucepan, par-boil the potatoes for 5 minutes.

7. 7

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

8. 8

   Add peppers and cook 5 minutes. Add onion and cook until translucent. Remove peppers and onions to a plate.

9. 9

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

10. 10

    Reduce the heat in the oven to 350 degrees.

11. 11

    In an 8x8 baking pan, spread tomatillo sauce over the bottom.

12. 12

    Layer 4 corn tortillas and spread the peppers, onions and potatoes over that.

13. 13

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

14. 14

    Generously ladel more sauce over the casserole.

15. 15

    Crack 8 eggs over the top of the casserole and sprinkle the remaining cheese over the eggs.

16. 16

    Cover the casserole with foil and bake for about 25-30 minutes or until bubbly and the eggs are mostly set.

17. 17

    Remove foil and broil until cheese is slightly browned and eggs are set.

18. 18

    Let the casserole cool a couple of minutes.Top with chopped cilantro and serve.

* Per serving · 4 servings · Values may vary.