Fried potatoes and scrambled eggs with red and green enchilada sauce make a tasty breakfast or dinner casserole. Look for mild or medium Hatch brand chile sauces at most supermarkets.
- 2 pounds Idaho® Russet potatoes
- 1 medium yellow onion (4 oz.), vertically sliced
- 2 tablespoons butter
- 1 tablespoon canola oil
- 8 eggs, beaten
- 12 corn tortillas (6-7-inch diameter)
- Canola oil for frying
- 1 cup jarred red enchilada sauce
- 1 jar (15 oz.) green chile enchilada sauce
- 1 pound chorizo (optional), cooked, drained well, crumbled
- 8 ounces shredded cheddar cheese
- 4 green onions, sliced
Lime Crema Ingredients:
- 8 ounces sour cream
- 1 tablespoon lime juice
- Salt to taste
Directions for enchilada fillings:
- Peel potatoes and cut lengthwise, then crosswise ¼-inch thick. Immerse in water until ready to use; drain thoroughly before cooking.
- In a large skillet, cook onion in butter and oil over medium-high heat 3-4 minutes until softened but not browned. Add potatoes and cook on medium stirring occasionally until potatoes are tender-firm, 25-30 minutes.
- Cook eggs in a skillet with a little oil until softly scrambled. Set aside.
- Fry tortillas one at a time in hot oil, just until tortilla starts to bubble. Do not crisp. Drain well on paper towel.
Directions for building enchiladas:
- Preheat oven to 350°F.
- Pour the red enchilada sauce in a shallow dish. Dip one tortilla in sauce.
- Fill with about 1/3 cup cooked potatoes, ¼ cup scrambled eggs, 1 tablespoon cheddar cheese, and crumbled chorizo if using. Roll tortilla tightly and place seam side down in baking dish. Repeat with remaining tortillas.
- Sprinkle top with remaining cheese.
- Pour green enchilada sauce over enchiladas.
- Bake uncovered 25-30 minutes until bubbly.
- Sprinkle with sliced green onion.
- For Lime Crema, stir together sour cream and lime juice. Salt to taste. Drizzle over enchiladas.