On the rare occasion I have leftover enchilada ingredients, my favorite thing to use them for is breakfast. If you don’t have leftovers, this sauce takes mere moments to make and will keep in the fridge for a week. Use beans, meat or veggies you might have left over or just use eggs and cheese. Either way you stack it, it’s going to be delicious! I had a bit of black beans and chicken, mixed with a dab of sour cream (my enchilada filling) so I used that in mine.
Baked Huevos Verde
For each ramekin:
Leftover chicken and/or black beans and/or veggies (optional)
2 tbsp. salsa verde (see below for recipe)
Salt & pepper
12 oz. tomatillos (7-8 large)
1 cup chicken or vegetable broth
1 jalapenos, stemmed and seeded
1/3 cup fresh cilantro
1/3 cup chopped roasted green chiles (or one 4 oz. can)
1/2 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, chopped
Preheat oven to 375˚.
To make verde sauce: Remove husks and stems from tomatillos and put in a small saucepan. Cover with water; boil for 10 minutes or until tender. Drain and transfer to a blender with the rest of the sauce ingredients. Blend until smooth.
Use a knife to cut your tortilla, making 4 slices, but leaving the center uncut.
Spray your ramekin with cooking spray. Fold tortilla into the ramekin in a little bowl shape (if you cut all the way through it’s no big deal, just stick it in there anyway, overlapping the pieces to fit).
Add a bit of veggies, meat or beans if you are using them.
Add 2-3 tablespoons of verde sauce.
Break 1-2 eggs into the ramekin on top of the sauce.
Sprinkle with queso fresco and a dash of salt & pepper. Bake for 15 minutes, or until eggs are set and whites are cooked. Serve hot!