Idaho® Potato New Mexican Breakfast Enchiladas | Idaho Potato Commission

Ingredients

• 2 tablespoons canola oil
• 6 cloves garlic, minced
• 1 teaspoon Mexican oregano
• 3 ½ pounds (2 containers) Bueno Foods Brand Mild NM Red Chile puree
• Kosher or sea salt to taste
• 2 tablespoons butter
• 1 tablespoon canola oil
• 1 (4 oz) sweet onion, julienne
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• ½ teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• ½ teaspoon black pepper
• 3 cloves garlic, minced
• 3 ½ lbs. roasted Hatch green chile peeled, seeded and diced (mild, medium or hot depending on heat level desired)
• 2 teaspoons corn starch, mixed with 2 tablespoons tap water
• ⅛ cup honey
• ½ oz. fresh lime juice
• 1 bunch fresh cilantro, chopped
• Salt to taste
• 8 oz. sour cream
• ¼ oz. fresh lime juice
• Canola oil, for frying
• 10-12 fresh and pliable corn tortillas
• 3 cups grated sharp cheddar cheese
• 8 eggs, beaten and soft scrambled
• 1 bunch green onions, green part only minced
• ½ of the NM Red Chile Sauce batch
• ¼ of the NM Hatch Green Chile Verde batch