Idaho® Potato New Mexican Breakfast Enchiladas

Idaho® Potato New Mexican Breakfast Enchiladas

Source:
David Woolley
CD Culinary Approach

Ingredients:

NM Red Chile Sauce, 2 quart yield

Idaho® Skillet potatoes, Yield for 1 casserole dish

NM Hatch Green Chile Verde, 2 quart yield

Lime Crema, Yield ½ cup

Building the Enchilada, Yield 1 each 9x13, 2" deep casserole dish

Directions:

NM Red Chile Sauce

  1. In a saucepan over medium-high heat, combine the canola oil and garlic and cook until caramelized.
  2. Add the oregano and cook for a few seconds.
  3. Turn the heat to high and pour in the red chile puree to “fry” for a minute and then lower temperature to a simmer for 15 minutes.
  4. Season with salt. Use as needed.

Idaho® Skillet potatoes

  1. Add butter and oil to a large cast iron skillet over medium-high heat.
  2. Add onions and cook until soft.
  3. Add Idaho® Russet potatoes and cook, stirring occasionally to avoid scorching 1and to start caramelization.
  4. Lower to medium heat and cook until potatoes are soft but slightly al dente. Season.

NM Hatch Green Chile Verde

  1. Heat oil in large pan. Sauté onion.
  2. When translucent add the dried spices and cook until onion is starting to caramelize.
  3. Add minced garlic and cook until both onion and garlic are well caramelized.
  4. Add the NM hatch green chiles and simmer. Add the corn starch slurry and continue simmering low for 15 minutes.
  5. Remove from stove and add the honey, lime juice and cilantro and season with salt.

Lime Crema, Yield ½ cup

  1. Puree all ingredients in bowl and mix until smooth. Place in squirt bottle.

Building the Enchilada

  1. Preheat the oven to 350°F.
  2. In a small skillet over medium heat, heat canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  3. Spread ½ cup of the NM Red Chile Sauce in the bottom of a 9x13˝ baking dish or bowl.
  4. Dip each tortilla one at a time into the sauce and set aside.
  5. Load a tortilla with 1 tablespoon Idaho® Skillet potatoes, 2 teaspoons scramble eggs and a few pinches of cheddar cheese (if using optional chorizo add 1 teaspoon here).
  6. Spread fillings evenly and roll up fairly tight. Place seam down into a casserole dish.
  7. Repeat with the rest of the tortillas.
  8. Pour cups of the warm Hatch Green Chile Verde over entire casserole.
  9. Top with the remaining cheese.
  10. Bake the enchiladas for 20-25 minutes, or until bubbly.
  11. Sprinkle chopped green onion over the top and drizzle with the lime crema in a crisscross fashion. Serve.