Ingredients

The following ingredients have 4 Servings
  • 1.5 cups salsa verde (store bought or homemade)
  • 1/2 cup milk, half and half or cream
  • 1 cup red potatoes, diced fairly small
  • 3 – 4 chicken sausages, chopped
  • 1 red pepper, diced
  • 1/2 cup onion, diced
  • 1 4-oz. can diced green chiles, drained (optional)
  • 6 large eggs
  • 5 whole wheat tortillas (i use the 8 inch size)
  • 1/2 c shredded Mexican cheese (divided)
  • 10 oz can enchilada sauce

Instruction

  • Preheat oven to 400 degrees F.
  • Combine salsa verde with milk and set aside.
  • Saute peppers and onions over medium heat until softened.
  • Meanwhile, put potatoes in a microwave-safe bowl, drizzle with olive oil and toss to combine. Microwave 2-3 minutes or until soft.
  • Add potatoes, sausage and chilis to onion mixture.
  • Crack the eggs into a bowl and whisk to combine. Pour into pan with onion mixture and scramble.
  • Pour a little enchilada sauce into a 9×13 pan and tilt to coat the bottom.
  • Spoon egg mixture into tortillas, roll and place seam side down in the pan.
  • Pour salsa verde mixture over tortillas.
  • Top with enchilada sauce and cheese.
  • Cover with foil and bake at 400 degrees for 25-30 min or until heated through.