Chorizo and Egg Enchiladas with Tomatillo Sauce Recipe
This flavorful and filling dish can be prepared entirely the night before to make the morning easy.
Prep Time 55 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings 8 Servings
- 2 lb. fresh tomatillos husked and rinsed in warm water
- 1 medium jalapeno
- 1 C. chopped fresh cilantro
- 1 large garlic clove peeled
- 1 tsp. ground cumin
- 2 tsp. salt
- 1 C. heavy cream
- 2-3 Tbs. vegetable oil
- 1 small potato peeled and cut into ¼-inch dice (1 C.)
- ¾ lb. ground chorizo I make my own with turkey and fresh spices
- 1 medium red bell pepper diced (1 C.)
- 1 small onion finely chopped (1/2 C.)
- One 4 oz. can diced chiles
- 6 large eggs
- 1 tsp. salt
- Fresh ground pepper
- 1 Tbs. unsalted butter
- 16 corn tortillas
- 4 oz. Monterey Jack cheese grated
For the Sauce:
Put the tomatillos and jalapeno in a 4 quart saucepan and add water to within 1 inch of the top. Bring to a boil, then lower the heat and simmer, uncovered. Stir occasionally until the tomatillos are khaki-green all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender.
Halve the jalapeno and add one half to the blender. Add the cilantro, garlic, cumin and salt to the puree. Taste and blend in the more jalapeno if you would like more heat. Add the cream and pulse to blend. Let cool to room temperature.
For the Enchiladas:
Oil a 9 x 13-inch baking dish, set aside.
Bring a 2 quart pot of salted water to a boil. Add the potato and cook until just tender, about 4 minutes. Drain and set aside.
Meanwhile, cook the chorizo in a large skillet over medium-high heat, breaking the meat, until cooked through. Using a slotted spoon, transfer the chorizo to a large bowl. Discard all but 1 Tbs. fat from the pan.
Set the skillet over medium heat. Add the bell pepper and onion and cook stirring occasionally, until softened, about 5 minutes. Stir in the potato and then cook undisturbed until browned on the bottom, 3 to 4 minutes. Add the mixture to the chorizo. Add the green chiles.
Whisk the eggs, 1 tsp. salt and several grinds black pepper in a medium bowl. Melt the butter in the skillet over low heat and cook until the foam subsides. Add the eggs and cook without stirring until the bottom begins to set. Draw a wooden spoon across the pan a few times to form large curds. Continue to cook, stirring occasionally, until the 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 the 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 the remaining tortillas on one side and stack, oil side up. Cover with a paper towel and microwave the tortillas until warm and pliable about 1 to 1 ½ minutes. Arrange about 1/3 cup of the 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 baking dish. Cover the dish and refrigerate overnight.
In the morning, heat the oven to 350°F. Uncover the enchiladas, pour the remaining tomatillo sauce evenly over them and top with the cheese. Bake until the sauce is bubbly and the cheese is browned, 30 to 40 minutes. Let stand for 5 minutes before serving.