Ingredients:

  • 1 cup Chicken Stock (low sodium)
  • 2 cups Quality Canned or Jarred Salsa Verde
  • 1 tbsp Unsalted Butter
  • 1 tsp Cumin (ground)
  • 2 tbsp Neutral Cooking Oil (e.g., canola or grapeseed)
  • 1 lb Breakfast Sausage (casing removed)
  • 2 medium Russet Potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 medium Yellow Onion, finely diced
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Black Pepper, divided
  • 8 large Eggs
  • 1/4 cup Whole Milk or Cream
  • 2 tbsp Fresh Coriander/Cilantro, chopped
  • 10 (6-inch) Corn or Flour Tortillas
  • 2 1/2 cups Monterey Jack or Sharp Cheddar Cheese, grated

Instructions:

  1. Prepare the Sauce: Combine salsa verde, chicken stock, butter, and cumin in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and keep warm.
  2. Sauté the Potatoes: Heat the oil in the large skillet over medium-high heat. Add the diced potatoes and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until tender and lightly browned. Remove the potatoes and set aside in a large mixing bowl.
  3. Cook the Sausage: Add the breakfast sausage to the same skillet. Break it up as it cooks until fully browned. Drain off excess grease and add the cooked sausage to the potatoes.
  4. Prepare the Eggs: Whisk the 8 eggs with the milk, 1/2 tsp salt, and pepper until light and frothy.
  5. Scramble the Eggs: Pour the egg mixture into the same large skillet (reduce heat to medium-low). Cook, gently folding the eggs, until they are soft-scrambled and still slightly moist.
  6. Combine the Filling: Gently fold the soft-scrambled eggs and chopped coriander into the bowl with the sausage and potatoes. Taste and adjust seasoning if necessary.
  7. Prep the Dish and Oven: Preheat the oven to 375°F (190°C). Pour approximately 1/3 of the prepared salsa verde sauce into the bottom of the 9x13 baking dish, spreading evenly.
  8. Soften Tortillas (Crucial Step): Briefly warm the tortillas (either quickly dipped in the warm sauce, microwaved, or briefly fried in a dry pan) to make them pliable and prevent tearing.
  9. Roll the Enchiladas: Place 2–3 tablespoons of the filling mixture down the centre of each warmed tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Pack them snugly together.
  10. Smother and Top: Pour the remaining salsa verde sauce evenly over the rolled enchiladas. Sprinkle 2 cups of the grated cheese generously over the top.
  11. Bake: Bake for 18–20 minutes, or until the sauce is bubbling hot and the cheese is melted and golden brown.
  12. Rest and Serve: Remove from the oven and allow to rest for 5 minutes. Garnish with the remaining 1/2 cup cheese and extra coriander before serving.