Tomatillo Lime Breakfast Enchiladas

Ingredients:6 eggs, cooked scrambled with a pinch of salt and pepper
Chorizo, sausage, bacon or Ham cooked and added to eggs
8 corn tortillas
3 tablespoons oil
2 cups of green chile sauce
1 1/2 cups grated queso blanco or jack cheese
1/4 cup cotija, crumbled
1 teaspoon serrano chile or jalepeno seeded and diced (optional for spiciness)*
Cilantro for garnish

Tomatillo Lime Sauce:

1 lb. tomatillos
1 Lime (juice from)
1 clove of garlic
1/4 Cilantro
1/2 C. Chicken Stock

- Half the tomatillos and broil them on high in the oven face down for 8-10 min. (until brown/black burn marks start appearing), then combine in a blender with the rest of the ingrediants.

- This may seem like a lot of work for breakfast and it is, but this sauce is quite easy to make. Another option would be to make the sauce for regular enchiladas a night or two before, then use the leftovers for this recipe.

Preparation:

Brush oil onto tortillas and bake in a 400 degree oven for 5 minutes. Turn oven down to 300 degrees.

Fill each warm tortilla with eggs and shredded cheese. Fold the edges over to form a roll and turn over seam side down. Place in a baking dish. Continue with the rest of the tortillas.

Drizzle sauce over the top of the enchiladas and bake in 300 degree oven for 8-10 minutes, or until cheese is melted.

Sprinkle cotija cheese over the top and serve immediately.

*Add serrano/jalepeno chile to eggs before scrambling them.