Print Recipe

Breakfast Enchiladas with Salsa Verde

Ingredients

Salsa Verde

  • 1 1/2 pounds tomatillos
  • 2 jalapeno chiles, seeded and chopped
  • 1/4 cup chopped sweet onion
  • 1 to 2 cloves garlic, roughly chopped
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped cilantro

Scrambled Eggs:

  • Olive oil cooking spray
  • 6 extra-large eggs
  • 1 tablespoon water
  • 2 ounces queso fresco or cream cheese, cut into small pieces
  • 2 cooked and diced red-skinned potatoes or 1/2 cup
  •     cooked crumbled sausage (optional)
  • 8 flour tortillas, warmed
  • 1 cup shredded Monterey jack cheese

Instructions

Serves 4; 2 cups salsa


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