Breakfast Enchiladas with Salsa Verde

More Mexican Breakfast!! This sounds like a lot of work, but boy does it sound delicious! I think when I try this I'll make the Salsa Verde the night before. That way it will go faster in the morning when we're all hungry. This recipe is also from That's My Home.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Breakfast Enchiladas with Salsa Verde
Salsa Verde
1 1/2 lbs. tomatillos
2 jalapeno chiles, seeded and chopped
1/4 C. chopped sweet onion
1 to 2 cloves garlic, roughly chopped
1 t. white wine vinegar
1/2 t. salt
1/2 C. chopped cilantro

Scrambled Eggs
Olive oil cooking spray
6 extra-large eggs
1 T. water
2 oz. queso fresco or cream cheese, cut into small pieces
2 cooked and diced red-skinned potatoes or 1/2 C. cooked crumbled sausage (optional)
8 flour tortillas, warmed
1 C. shredded Monterey jack cheese

To make the salsa verde:
Soak tomatillos in warm water for a few minutes just to loosen the dry husks. Rinse well under running water, removing the husks. Place a few tomatillos at a time on a stovetop grill set over medium heat. Char on both sides until tomatillos are flecked with black but not softened. Use tongs to turn them. Alternatively, char under a medium broiler, but be careful not to cook them too much. Place charred tomatillos into the bowl of a food processor. Add chiles, onion, garlic, vinegar, salt and cilantro; process until coarse-textured. If the salsa is too thick, add 1 to 3 tablespoons water. Taste to adjust for seasoning and set aside. Makes 2 cups salsa.

To make the eggs:
Over medium heat, mist a large nonstick skillet with cooking oil spray. Beat eggs and water together just until whites and yolks are blended. Pour into hot skillet, allowing eggs to cook for a minute before stirring. Sprinkle pieces of queso fresco on top, along with optional potatoes or sausage, and begin moving the eggs gently with a spatula. When eggs are just barely cooked, add 1 cup of salsa verde. Stir eggs and salsa together to barely combine. Remove from heat. At this point, you can serve the eggs or begin filling breakfast enchiladas by placing about 1/3 cup salsa and eggs down the middle of a tortilla. Continue filling tortillas. Place in a baking dish and spread about 2 tablespoons salsa verde over the tops. Sprinkle each with 2 tablespoons of grated cheese. Place in a preheated 350°F. oven for just 4 minutes or long enough to melt the cheese but not cook the eggs further.

Remove from oven and serve immediately.

Serves 4.