Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sausage and Egg Enchiladas with Tomatillo Sauce

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: 8

Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.

Ingredients

For the tomatillo sauce

  • 2 lb. fresh tomatillos, husked and rinsed in warm water
  • 1 medium jalapeño, stemmed
  • 1 cup chopped fresh cilantro
  • 1 large clove garlic, peeled
  • 1 tsp. ground cumin
  • Kosher salt
  • 1 cup heavy cream

For the enchiladas

  • 2 to 3 Tbs. vegetable oil; more for the baking dish
  • 1 small russet potato, peeled and cut into 1/4-inch dice (1 cup)
  • 3/4 lb. fresh, raw chorizo, casings removed and meat crumbled
  • 1 medium red bell pepper, cut into 1/4-inch dice (1 cup)
  • 1 small yellow onion, finely chopped (1/2 cup)
  • 1 4-oz. can diced green chiles, drained (optional)
  • 6 large eggs
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 16 6-inch corn tortillas
  • 4 oz. Monterey Jack, grated (1 cup)
  • Sour cream, for serving (optional)

Nutritional Information

      Calories (kcal) : 670
      Fat Calories (kcal): 410
      Fat (g): 46
      Saturated Fat (g): 19
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 17
      Cholesterol (mg): 235
      Sodium (mg): 1560
      Carbohydrates (g): 41
      Fiber (g): 5
      Protein (g): 23

Preparation

The night before

  • Make the sauce
    Put the tomatillos and the jalapeño 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, turning the tomatillos occasionally, until they’re khakigreen all over and very tender, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Halve the jalapeño, and add one half to the blender. Add the cilantro, garlic, cumin, and 2 tsp. salt and purée (you should still see the tomatillo seeds). Taste and blend in the other jalapeño half if you prefer a spicier sauce. Add the cream and pulse to blend. Transfer to a bowl and let cool to room temperature.
  • Assemble the Enchiladas
    Oil a 9×13–inch baking dish and set aside.
  • Add the potato and cook until just tender, about 4 minutes. Drain and set aside.
  • Meanwhile, cook the chorizo in an 11- to 12-inch nonstick skillet over medium-high heat, breaking up the meat, until cooked through, about 4 minutes. Use a slotted spoon to transfer the chorizo to a large bowl. Discard all but 1 Tbs. fat from the pan. (If there’s less than 1 Tbs. of fat, add a bit of the vegetable oil.)
  • 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, if using.
  • Whisk the eggs, 1 tsp. salt, and several grinds of 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 they begin to set on the bottom, about 20 seconds. 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, 1 to 2 minutes—do not cook through. Add the eggs to the chorizo mixture.
  • Stir 1 cup of the tomatillo sauce into the eggchorizo mixture. Cover the remaining sauce and refrigerate.
  • Brush both sides of one tortilla with oil and put on a microwaveable plate. Oil the remaining tortillas on one side and stack, oiled side up. Cover with a paper towel and microwave the tortillas until warm and pliable, 1 to 1-1/2 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 with plastic wrap and refrigerate overnight.

In the morning

  • Position a rack in the center of the oven and 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 and then serve with the sour cream, if using.

Reviews

Rate or Review

Reviews

  • djoalaska | 12/09/2016

    Excellent! Made it for my kiddo's work and he said, "HS! People loved them. It was the first dish to be destroyed!"

  • skc921 | 01/11/2015

    great recipe. use canned tomatillos for the sauce.

  • rahreed | 08/20/2014

    I made this dish for my father's birthday of 92 years. Instead of the traditional birthday dinner we had a birthday breakfast on the dock in the early morning. My enchiladas were a huge hit and everyone loved them!!

  • Syzygy54 | 01/06/2014

    Great. Flavorful.I cut down the recipe and made it for two. I also increased the eggs to two eggs per enchilada. It was great and will be a recipe that I will use for a group since it is perfect to make the night before.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks