Breakfast Enchiladas with Poblano Sauce Recipe

Breakfast Enchiladas with Poblano Sauce Recipe

How To Make Breakfast Enchiladas with Poblano Sauce

Start your day with a filling and hearty breakfast enchiladas stuffed with scrambled eggs and sautéed veggies topped with homemade roasted poblano sauce.

Preparation: 35 minutes
Cooking: 20 minutes
Total: 55 minutes

Serves:

Ingredients

For the Sauce:

  • 1poblano pepper
  • 2tspextra virgin olive oil
  • 1yellow onion,medium, chopped
  • 1garlic clove,large, minced
  • ½tspsalt
  • ½tspcumin,ground
  • ½tspchili powder
  • ¼tspcinnamon
  • nutmeg
  • ½tspsmoked hot paprika
  • ¼tspcayenne pepper
  • 15oztomato sauce,can
  • ¼cupwater,optional, to thin out the sauce

For the Filling:

  • 2red peppers,small, roasted, diced, jarred or fresh
  • 4portobello mushrooms,large, stemmed, gills scraped out, and diced into thin one-inch strips
  • ½red onion,diced
  • extra-virgin olive oil
  • 8eggs
  • ¼cupmilk
  • ½cupfeta cheese,or queso fresco
  • 8whole wheat tortillas,small

For the Toppings:

  • sour cream
  • Cilantro,or chopped arugula

Instructions

  1. Preheat oven to 375 degrees F.

  2. Roast the poblano pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred.

Sauce:

  1. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the yellow onion, garlic, salt, cumin, chili powder, cinnamon, nutmeg, paprika, and cayenne pepper.

  2. Cook, stirring occasionally until the vegetables have softened for about 5 minutes.

  3. Pour in the tomato sauce. Peel the pepper, discard the stem and seeds, and roughly chop.

  4. Toss the chopped poblano into the pan and simmer uncovered for about 5 minutes. Purée using an immersion blender until smooth.

Filling:

  1. Heat a medium-sized pan over medium heat. Add a light drizzle of olive oil and sautée the mushrooms, red onions, and roasted red pepper for about 5 to 7 minutes, stirring often.

  2. In a medium bowl, scramble the eggs with a big dash of milk and a sprinkling of salt and pepper. Transfer the sautéed veggies to a bowl, then scramble the eggs over medium heat until they are just set.

  3. Mix the scrambled eggs with the veggies and feta cheese.

To Assemble:

  1. Spread a thin layer of sauce on the bottom of a 9×9-inch baking dish.

  2. Heat tortillas individually in a small skillet for a few seconds on each side or warm them all at once in the microwave.

  3. Spread about ⅓ cup of the filling down the middle of the tortilla and roll it up to enclose the filling. Place the rolled tortilla seam-side down in the baking dish.

  4. Repeat with the remaining tortillas. Spread the remaining sauce over the enchiladas.

  5. Bake uncovered for about 20 minutes.

  6. Top with sour cream and chopped cilantro, or arugula.

Nutrition

  • Calories: 649.90kcal
  • Fat: 30.82g
  • Saturated Fat: 8.47g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 15.06g
  • Polyunsaturated Fat: 5.27g
  • Carbohydrates: 69.41g
  • Fiber: 7.78g
  • Sugar: 15.54g
  • Protein: 26.49g
  • Cholesterol: 338.13mg
  • Sodium: 1558.08mg
  • Calcium: 363.51mg
  • Potassium: 1186.84mg
  • Iron: 7.13mg
  • Vitamin A: 324.50µg
  • Vitamin C: 116.00mg
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