Breakfast Enchiladas

• 12 yellow corn tortillas (6 inches each)
• 4 1/2 teaspoons extra-virgin olive oil
• 1 cup fresh corn kernels (1 ear)
• 1/2 shallot, finely chopped
• 1/2 small zucchini, diced
• 1/2 small yellow summer squash, diced
• 1 ounce fresh porcini mushrooms, cut into 1/4-inch pieces
• Coarse salt and freshly ground pepper
• 6 large eggs
• 3 tablespoons heavy cream
• 2 tablespoons unsalted butter
• Red Chile Sauce (recipe follows)
• Green Chile Sauce (recipe follows)
• 8 ounces cotija cheese, crumbled
• 2 plum tomatoes, seeded and diced
• 1/4 cup chopped fresh cilantro
• 6 ounces queso blanco, shredded
• 9 dried New Mexican chiles
• 6 dried guajillo chiles
• 1 quart boiling water, for soaking the chiles
• 6 garlic cloves (do not peel)
• 6 plum tomatoes
• 2 tablespoons vegetable oil
• 1/2 large white onion, finely chopped
• 4 1/2 teaspoons New Mexican chili powder
• 6 chipotle chiles in adobo sauce, seeded
• 1 tablespoon dried Mexican oregano
• Coarse salt
• (makes 3 cups)
• 1 can (27 ounces) whole green chiles, drained and seeded
• 6 garlic cloves (do not peel)
• 4 tomatillos, husked
• 2 teaspoons extra-virgin olive oil
• 1 small white onion, cut into 1/2-inch pieces
• 2 teaspoons dried Mexican oregano
• 3/4 teaspoon ground cumin
• Coarse salt
• (makes 3 cups)

1. Wrap the tortillas in a clean kitchen towel; place in a bamboo steamer basket.
2. Fill a wok with 2 inches water; bring to a boil.
3. Reduce heat to medium; set the steamer in the wok.
4. Steam the tortillas until softened, 6 minutes.
5. (Or wrap the tortillas in a damp, clean kitchen towel, and heat until softened, 10 to 15 seconds in a microwave or 7 to 10 minutes in a 200F oven.)
6. Set aside.
7. Preheat the oven to 375F.
8. Heat the oil in a large nonstick skillet over medium-high heat until hot but not smoking.
9. Cook the corn, stirring, until just caramelized, about 5 minutes.
10. Add the shallot, zucchini, summer squash, and mushrooms; cook, stirring, until tender, about 4 minutes.
11. Season with salt and pepper.
12. Transfer to a bowl.
13. Vigorously whisk the eggs and cream until blended.
14. Season with salt and pepper.
15. Heat the butter in a large nonstick skillet over medium-high heat until foamy.
16. Add the egg mixture; cook, stirring, until scrambled but not dry, about 4 minutes.
17. Pour 1/2 cup red chile sauce along 1 long side of a 9 x 13-inch baking dish; pour 1/2 cup green chile sauce along the opposite long side (the sauces should meet).
18. Spread 1 tablespoon red chile sauce on 1 tortilla; sprinkle 2 tablespoons cotija over the entire surface.
19. On the bottom third of the tortilla, place 4 1/2 teaspoons each egg and corn mixture, 1 teaspoon tomatoes, and 1/2 teaspoon cilantro.
20. Firmly roll the tortilla; place in a baking dish, seam side down.
21. Repeat with the remaining tortillas.
22. Pour 1/2 cup each red and green chile sauce on top of the enchiladas, mirroring the sauces on the bottom.
23. Sprinkle with queso blanco.
24. Bake until heated through, about 25 minutes.
25. Garnish with the remaining 2 tablespoons cilantro, and serve with the remaining chile sauce.
26. Toast the New Mexican and guajillo chiles in a dry large cast-iron skillet over medium-high heat, turning, until warm and soft, about 30 seconds per side (do not let blacken, or the chiles will be bitter).
27. Remove the chiles; reserve the skillet.
28. Discard the stems; cut the chiles lengthwise with kitchen shears, and discard the seeds.
29. Cover the chiles with boiling water.
30. Let stand until hydrated, about 20 minutes.
31. Meanwhile, cook the garlic and tomatoes in the skillet over medium-high heat, turning, until charred and soft, about 10 minutes.
32. Set the tomatoes aside; peel the garlic.
33. Heat the oil in the skillet over medium-low until hot but not smoking.
34. Cook the onion until translucent, about 5 minutes.
35. Add the chili powder; cook 1 minute.
36. Drain chiles, reserving 1 1/2 cups liquid.
37. Puree the onion, hydrated chiles, chipotle chiles, tomatoes, garlic, and oregano in a blender, adding a small amount of the reserved soaking liquid if the mixture seems dry.
38. Pass the sauce through a fine sieve into the skillet.
39. Cook over medium heat, stirring, 5 minutes.
40. Add the remaining soaking liquid.
41. Simmer until the sauce is thickened, 12 to 15 minutes.
42. Season with salt.
43. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).
44. Puree the chiles in a blender, adding a little water if the puree seems dry.
45. Cook the garlic and tomatillos in a dry large cast-iron skillet over medium-high heat, turning occasionally, until golden brown and softened, about 8 minutes.
46. Peel the garlic.
47. Coarsely chop the garlic and tomatillos; set aside.
48. Heat the oil in the same skillet over medium heat until hot but not smoking.
49. Cook the onion until softened and translucent, about 5 minutes.
50. Add the chile puree, garlic, tomatillos, 1/2 cup water, and the oregano and cumin.
51. Bring to a boil; reduce heat.
52. Simmer until the sauce is thickened, about 15 minutes.
53. Season with salt.
54. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).

corn tortillas, extravirgin olive oil, fresh corn kernels, shallot, zucchini, yellow summer, porcini mushrooms, salt, eggs, heavy cream, unsalted butter, red chile sauce, green chile sauce, cotija cheese, tomatoes, fresh cilantro, queso blanco, chiles, guajillo chiles, boiling water, garlic, tomatoes, vegetable oil, white onion, new mexican, chiles, oregano, salt, green chiles, garlic, extravirgin olive oil, white onion, oregano, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/breakfast-enchiladas-393150 (may not work)