Wrapped Mexican Eggs

Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Prepare the vibrant tomatillo salsa: In a blender or food processor, combine the tomatillos, garlic, onion, cilantro, water, jalapeno pepper, and salt. Puree until smooth. Transfer the salsa to a saucepan and bring to a gentle simmer. Cook for 5 minutes, then remove from heat and set aside. (15 minutes)

Drain the chopped tomatoes: Place the chopped tomatoes in a sieve or colander and let them drain for at least 10 minutes to remove excess moisture. (10 minutes)

Sauté the bell peppers: In a large skillet, heat the olive oil over medium heat. Add the sliced green bell peppers and sauté until softened, approximately 5-10 minutes. (10 minutes)

Cook the eggs: Reduce the heat to low. Pour in the beaten eggs and cook, stirring occasionally with a wooden spoon, until they begin to set but are still slightly moist. (8 minutes)

Combine the filling: Remove the skillet from the heat. Gently stir in the salt, pepper, drained tomatoes, and 1 cup of the shredded Monterey Jack cheese. (2 minutes)

Assemble the wraps: Lay a flour tortilla on a clean work surface. Spread about 2/3 cup of the egg filling down the center of the tortilla. Dollop 1 tablespoon of sour cream over the egg mixture. Fold in the sides of the tortilla to partially cover the filling, then roll the tortilla tightly, folding in the outer edges as you roll to completely enclose the egg mixture. Repeat with the remaining filling and tortillas. (25 minutes)

Arrange in baking dish: Place the filled tortillas seam-side down in a lightly greased 10x16 inch casserole dish, arranging them snugly together. At this point, you can cover the dish and refrigerate for up to 24 hours to allow the flavors to meld.

Bake the casserole: Pour the tomatillo salsa evenly over the filled tortillas, then sprinkle with the remaining 1/2 cup of shredded Monterey Jack cheese. Cover the dish with aluminum foil and bake for 15 minutes (or 25 minutes if the casserole has been chilled). Remove the foil during the last 5 minutes to allow the cheese to melt and lightly brown. (20 minutes)

Serve: Remove from the oven and let stand for a few minutes before slicing and serving hot. Garnish with extra cilantro and sour cream, if desired.