Breakfast Enchiladas with Roasted Poblano Sauce Recipe
Breakfast Enchiladas with Roasted Poblano Sauce are a delicious and delicious way to start your day. This easy recipe combines eggs, potatoes, and cheese, all smothered in a creamy poblano sauce.
Hello, friend! Tired of the same old cereal and toast for breakfast? Well, get ready to awaken your taste buds with these flavor-packed Breakfast Enchiladas with Roasted Poblano Sauce.
This recipe takes your morning meal to a whole new level, combining fluffy scrambled eggs, delicious potatoes, and melted cheese, all wrapped in warm tortillas and smothered in a creamy poblano sauce.
It’s a delicious and satisfying breakfast that will keep you going all day long. So let’s get cooking and start your day with a fiesta of flavors!
Utensils You Need:
Gather these tools to make your delicious breakfast enchiladas:
- Baking dish
- Large skillet
- Medium bowl
- Whisk or fork
The Recipe
Breakfast Enchiladas with Roasted Poblano Sauce
Ingredients
For the enchiladas:
- 6 large flour tortillas
- 1 tablespoon milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked and diced potatoes
- 1 cup shredded cheddar cheese
For the roasted poblano sauce:
- 2 poblano peppers
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes, undrained
- ½ cup vegetable broth
- ¼ cup heavy cream
- ½ teaspoon cumin
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- Roast poblano peppers over an open flame or under the broiler until the skin is blackened.
- Place the peppers in a paper bag and let them steam for 10 minutes.
- Peel and remove the seeds from the peppers, then chop them.
- In a skillet over medium heat, sauté the onion and garlic in olive oil until softened.
- Add the chopped poblano peppers, diced tomatoes, vegetable broth, heavy cream, cumin, and salt. Bring to a simmer and cook for 10 minutes, or until slightly thickened.
- While the sauce is simmering, whisk together the eggs, milk, salt, and pepper in a bowl.
- In a separate skillet, scramble the eggs over medium heat until cooked through.
- Spread a thin layer of poblano sauce in the bottom of the baking dish.
- Warm the tortillas in the microwave or a dry skillet for a few seconds until pliable.
- Fill each tortilla with the scrambled eggs, potatoes, and cheese. Roll them up and place them seam-side down in the baking dish.
- Pour the remaining poblano sauce over the enchiladas.
- Bake for 20 minutes or until the cheese is melted and bubbly.
Notes
If you don’t have poblano peppers, you can use roasted bell peppers instead.
You can make the poblano sauce ahead of time and store it in the refrigerator for up to 3 days.
Alternative Ingredients:
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Poblano peppers | Bell peppers or Anaheim peppers |
| Cheddar cheese | Monterey Jack, pepper jack, or your favorite |
| Heavy cream | Half-and-half or milk |
What to Serve with Breakfast Enchiladas with Roasted Poblano Sauce:
You can pair these delicious breakfast enchiladas with:
- A side of guacamole or sour cream.
- A dollop of salsa or pico de gallo.
- Freshly squeezed orange juice or a cup of coffee.
Frequently Asked Questions:
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them overnight. Bake them in the morning for a quick and easy breakfast.
Can I freeze leftover enchiladas?
Yes, you can freeze leftover enchiladas for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but they may be more prone to cracking when rolled.
Can I make this recipe vegan?
Yes, you can use vegan cheese and substitute the eggs with tofu scramble for a vegan version.
Can I make the poblano sauce less spicy?
Yes, you can omit the seeds and veins from the poblano peppers to reduce the spice level. You can also use mild green chilies instead of poblano peppers.
