Sausage and Egg Enchiladas with Tomatillo Sauce

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.

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)

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 9x13–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-highheat, breaking up the meat, until cooked through, about 4 minutes. Use aslotted spoon to transfer the chorizo to a large bowl. Discard all but 1Tbs. 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 andcook 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.

Brushboth 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, 1to 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 withplastic 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.