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Breakfast Enchiladas With Eggs & Salsa Verde


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salsa verde

1 1/2 pounds tomatillos

2 jalapeno chiles, seeded and chopped

1/4 cup chopped sweet onion

1 to 2 cloves garlic, roughly chopped

1 teaspoon white wine vinegar

1/2 teaspoon salt

1/2 cup chopped cilantro

Scrambled eggs

Olive oil cooking spray

6 extra-large eggs

1 tablespoon water

2 ounces queso fresco or cream cheese, cut into small pieces

2 cooked and diced red-skinned potatoes or 1/2 cup cooked crumbled sausage (optional)

8 flour tortillas, warmed

1 cup shredded monterey jack cheese

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