2 ounces queso fresco or cream cheese, cut into
2 cooked and diced red-skinned potatoes or 1/2 cup
8 flour tortillas, warmed
1 cup shredded Monterey jack
To make the salsa verde: Soak tomatillos in warm water for a few minutes just
to loosen the dry husks. Rinse well under running water, removing the husks.
Place a few tomatillos at a time on a stovetop grill set over medium heat. Char
on both sides until tomatillos are flecked with black but not softened. Use tongs
to turn them. Alternatively, char under a medium broiler, but be careful not to
cook them too much.
Place charred tomatillos into the bowl of a food processor.
Add chiles, onion, garlic, vinegar, salt and cilantro; process until coarse-textured.
If the salsa is too thick, add 1 to 3 tablespoons water.
Taste to adjust for seasoning and set aside.
To make the eggs: Over medium heat, mist a large nonstick skillet with cooking
Beat eggs and water together just until whites and yolks are blended.
Pour into hot skillet, allowing eggs to cook for a minute before stirring.
Sprinkle pieces of queso fresco on top, along with optional potatoes or sausage,
and begin moving the eggs gently with a spatula.
When eggs are just barely cooked, add 1 cup of salsa verde. Stir eggs and salsa
together to barely combine. Remove from heat.
At this point, you can serve the eggs or begin filling breakfast enchiladas by
placing about 1/3 cup salsa and eggs down the middle of a tortilla.
Continue filling tortillas.
Place in a baking dish and spread about 2 tablespoons salsa verde over the tops.
Sprinkle each with 2 tablespoons of grated cheese.
Place in a preheated 350 degree F oven for just 4 minutes or long enough to melt
the cheese but not cook the eggs further.