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Sausage and Egg Enchiladas with Tomatillo Sauce

Debbie Koenig
  • minutes
  • Serves 8

INGREDIENTS

3/4 lb

Chorizo, casings removed and meat, fresh raw

1 cup

Cilantro, fresh

1

large clove Garlic

1 4 ounce can

Green chiles

1

Jalapeno, medium

1

Red bell pepper, medium

1

Russet potato, small

2 lb

Tomatillos, fresh

1

Yellow onion, finely chopped (1/2 cup), small

6

Eggs, large

1

Kosher salt

1

Kosher salt and freshly ground black pepper

2 tbsp

Vegetable oil

1 tsp

Cumin, ground

16

6-inch corn tortillas

1 tbsp

Butter, unsalted

1 cup

Heavy cream

4 oz

Monterey jack, grated

1

Sour cream