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.
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
- ½: 5px; letter-spacing: 2px”>8whole wheat tortillas,small
For the Toppings:
- sour cream
- Cilantro,or chopped arugula
Instructions
-
Preheat oven to 375 degrees F.
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Roast the poblano pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred.
Sauce:
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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.
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Cook, stirring occasionally until the vegetables have softened for about 5 minutes.
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Pour in the tomato sauce. Peel the pepper, discard the stem and seeds, and roughly chop.
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Toss the chopped poblano into the pan and simmer uncovered for about 5 minutes. Purée using an immersion blender until smooth.
Filling:
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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.
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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.
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Mix the scrambled eggs with the veggies and feta cheese.
To Assemble:
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Spread a thin layer of sauce on the bottom of a 9×9-inch baking dish.
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Heat tortillas individually in a small skillet for a few seconds on each side or warm them all at once in the microwave.
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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.
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Repeat with the remaining tortillas. Spread the remaining sauce over the enchiladas.
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Bake uncovered for about 20 minutes.
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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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