Directions

Make the Salsa Verde

1. Add the water to a pot along with the tomatillos and zucchini. Bring to a boil and cook until the vegetables are tender, about 15 minutes. Remove the vegetables from the water and set aside.

2. Add the neutral oil to a sauté pan along with the serrano chiles, white onion, and garlic. Cook over medium heat, stirring occasionally, until everything is soft and lightly golden, about 10 minutes. Remove from heat.

3. Transfer the cooked tomatillos and zucchini to a blender. Add the fried serrano mixture, cilantro, and kosher salt. Blend until smooth and creamy. Set aside.

Make the Salsa Roja

1. Soak the chiles in hot water until softened.

2. Meanwhile, heat the neutral oil in a skillet over medium heat. Add the tomatoes, white onion, and garlic. Cook until softened.

3. Drain the guajillo chiles, then add them to a blender along with the cooked vegetables and broth.

4. Pour the salsa into a pan over medium-low heat and simmer for 5–10 minutes, stirring occasionally. Remove from heat.

Make the Enchiladas

1. Heat the oven to 375°F.

2. Crack the eggs into a bowl and set aside. Warm the sausage in a skillet over medium heat, then remove from the pan.

3. Add the butter to the same skillet over medium-low heat. Add the eggs and kosher salt and cook gently, stirring slowly, until just barely set. Remove from heat and fold in the sausage.

4. Warm the tortillas on a comal or skillet just until pliable, or microwave 10 at a time wrapped in a damp paper towel or kitchen towel for 30 seconds. Spoon a small amount of the egg mixture into each tortilla, roll tightly, and arrange seam-side down in a 9x13 inch baking dish.

5. Pour the salsa verde over one half of the enchiladas and the salsa roja over the other half, letting them meet in the center. Sprinkle the jack cheese evenly over the dish.

6. Bake uncovered for 15–20 minutes, until the sauces are bubbling and the edges of the tortillas are lightly crisped.

7. Finish with Mexican crema, queso fresco, chopped cilantro, and sliced white onion. Serve warm.