2 chile guajillos
1 clove garlic, smashed and peeled
2 cups water
¼ teaspoon salt
3 ounces Mexican chorizo
2 boiled red potatoes (or 2 cups frozen hash brown potatoes)
1 packed cup kale or spinach leaves
¼ cup diced onion
¼ cup crumbled cotija cheese
6 corn tortillas
For the salsa, break the stems from the peppers and rinse them. Place in a pot with the water and bring to boil. Turn off the heat and drop in the peeled garlic clove. Allow to sit 10 minutes, covered, while you make the filling.
If using chorizo, crumble it into a skillet and cook over medium-high heat until the fat has renderd and the sausage is cooked (if omitting, just put some oil into a skillet and continue...)
Saute the onion for 2-3 minutes in the same skillet until just barely becoming translucent.
Turn off the heat and stir in potatoes and spinach. Mash the potatoes to get a filling that will stick together somewhat. Stir in the cheese.
Back to the salsa: Lift the peppers out of the hot water by the tips, letting the seeds fall back into the water. Add the peppers, garlic and about ½ cup of the cooking water to a blender and blend until smooth. Be sure to allow the blender lid to vent to prevent pressure build-up from blending hot liquids. Season with salt. Set aside.
Set oven to 350F
Spray each tortilla with a little oil and stack on a plate. Microwave 30-45 seconds or until pliable.
Spread about half the sauce into a 7x11 inch casserole. Run each tortilla through the sauce on both sides, then fill with a handful of potato mix and roll up. Lay filled enchiladas in a 7x11" pan. Spread enough sauce over top to keep tortillas moist while baking.
Bake for about 10 minutes until heated through, or microwave about 5 minutes.
In the meantime, fry or poach your eggs.
Serve enchiladas topped with eggs and a bit more sauce.
For single serve: Place two rolled enchiladas on each plate and keep plates warm in the oven while you fry the eggs in some butter. Top each enchilada plate with one or two fried eggs and a spoonful more salsa. Serve.