Green and Red Breakfast Enchiladas with Idaho® Potatoes | Idaho Potato Commission
Fried potatoes and scrambled eggs with red and green enchilada sauce make a tasty breakfast or dinner casserole. Look for mild or medium Hatch brand chile sauces at most supermarkets.
Ingredients
- 2 pounds Idaho® Russet potatoes
- 1 medium yellow onion (4 oz.), vertically sliced
- 2 tablespoons butter
- 1 tablespoon canola oil
- 8 eggs, beaten
- 12 corn tortillas (6-7-inch diameter)
- Canola oil for frying
- 1 cup jarred red enchilada sauce
- 1 jar (15 oz.) green chile enchilada sauce
- 1 pound chorizo (optional), cooked, drained well, crumbled
- 8 ounces shredded cheddar cheese
- 4 green onions, sliced
- 8 ounces sour cream
- 1 tablespoon lime juice
- Salt to taste
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