Breakfast Enchiladas

My death row meal would be approximately twelve bean and cheese tacos with creamy salsa verde. That is the San Antonian in me. Bean and cheese tacos defined my childhood, adolescence, post-college years, and finally my true adulthood as I still crave them like nothing else. These enchiladas are like a love letter to my favorite meal.

*You can TOTALLY skip making the sauce and just buy two jars of salsa verde instead.*

what you need:

• 1 tablespoon vegetable oil
• 8 – 10 tomatillos, casings peeled and rinsed, diced
• 2 jalapenos, chopped, 1 WITH seeds and 1 WITHOUT seeds
• 1/2 small white onion, diced
• 1 teaspoon salt
• 4 garlic cloves, chopped NOT minced, keep it chunky
• 2 teaspoons cumin
• Juice of 1/2 lime
• Handful of fresh cilantro
• 2 tablespoons greek yogurt or sour cream
• 1 LB refried beans
• 8 oz pork chorizo
• 3 cups shredded monterrey jack cheese
• 24 HEB Mixla Tortillas or corn/flour hybrid tortillas if you do not have HEB (this is very important, as the tortillas are the best part of this!! If you have to use plain corn, make sure they are warmed before you roll them or they will break)
• 2 – 3 eggs, fried, poached, or scrambled to your preference! **this is for serving**
• Avocado, sour cream, crema, tomatoes, for serving!

what you need to do:

• Preheat your oven to 350 degrees F. Grease a large casserole dish or two small dishes.
• In a large nonstick pan, heat your vegetable oil on medium heat and then add in the tomatillos, jalapenos, and onion. Cook for about 5 minutes, stirring frequently.
• Add in salt, cumin, and garlic and stir to combine. Cook another 10 minutes or so, until the veggies are all cooked and translucent. The tomatillos will get mushy and that is exactly what we want!
• Transfer the cooked veggies into a blender and let cool slightly. Add in a handful of fresh cilantro, lime juice, and greek yogurt. With the lid VENTED (IMPORTANT: if you do not vent your lid when blending hot contents, when you open the lid it will explode as the air expands so PLEASE VENT YOUR LID) blend the mixture until it is smooth and there are no large chunks of veggies anywhere. Set aside to cool while you prepare the filling.
• In a large nonstick skillet, cook your chorizo on medium heat until it is completely cooked through. Drain the grease as much as you can. Add in the refried beans and cook until beans and chorizo are mixed well and beans are warmed up. Set aside to cool.
• Measure out 2 cups of the shredded cheese. Set up a little rolling station that is: tortillas, cheese, bean mixture, casserole dish.
• Pour about 2 tablespoons of sauce into the bottom of the casserole dish and spread to coat the bottom of the dish.
• One tortilla at a time, spoon in the bean filling and spread out into the tortilla and then sprinkle with a good amount of cheese. Roll up into an enchilada and then place in the greased casserole dish seam side down. Continue to roll them out until you run out of tortillas or filling, whichever comes first!
• Pour the sauce over the top, making sure to the get the sides and the ends, and spread out evenly. Sprinkle the remaining 1 cup of cheese over the top and place in the oven for 25 minutes.
• After the 25 minutes are up, switch your oven to high broil and let the cheese get browned and crispy, about 2 minutes. WATCH THIS CAREFULLY. I literally sit in front of the oven and watch the cheese broil and grab it right when it’s perfect. Set aside to cool about 10 minutes.
• Now, while these cool, cook up your eggs as you like. Fried, poached, scrambled, whatever you like! I prefer scrambled but I styled these with fried eggs because they look better!
• Serve with avocado, fresh cilantro, tomatoes, and eggs!