Breakfast Enchiladas with Roasted Poblano Sauce

Breakfast Enchiladas with Roasted Poblano Sauce are a bold and satisfying way to start the day. Scrambled eggs, spiced potatoes, and savory turkey or sausage are rolled into tortillas, baked, and smothered in a rich, creamy roasted poblano sauce.

Why You’ll Love This Recipe

• Bold flavors: Roasted poblano sauce adds depth and mild heat.
• Perfect for brunch or meal prep: Assemble ahead and bake when ready.
• Versatile filling: Swap proteins, add veggies, or go vegetarian.
• Crowd-pleasing: Bakes in one pan and serves a group easily.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling

• Olive oil
• Diced potatoes
• Ground turkey, sausage, or bacon
• Eggs
• Shredded Mexican cheese blend
• Salt and pepper
• Optional: sautéed onions, bell peppers, black beans

Roasted Poblano Sauce

• Poblano peppers
• Onion
• Garlic
• Cumin, chili powder, paprika
• Tomato sauce
• Water or broth
• Cream or Greek yogurt (optional, for richness)
• Salt and pepper

To assemble

• Flour or corn tortillas
• Additional cheese
• Garnishes: sour cream, green onions, cilantro

Directions

this recipe

1. Prepare the filling: Sauté diced potatoes in olive oil until browned and tender. Add meat and cook until done. Push aside and scramble eggs in the same pan. Combine all with half the cheese.
2. Make poblano sauce: Roast poblanos until blistered, peel and deseed. Blend with sautéed onion, garlic, spices, tomato sauce, and water or broth until smooth. Stir in cream or yogurt if using.
3. Assemble enchiladas: Preheat oven to 350°F. Spread a bit of sauce in the bottom of a baking dish. Fill tortillas with egg mixture, roll, and place seam-side down in dish.
4. Top and bake: Pour sauce over enchiladas and sprinkle with remaining cheese. Bake 20–25 minutes until bubbling and golden.
5. Garnish and serve: Top with sour cream, green onions, and cilantro.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Vegetarian: Replace meat with mushrooms, black beans, or roasted veggies.
• Spicy: Add jalapeños or chipotle to the sauce.
• Cheese options: Try pepper jack, feta, or queso fresco.
• Low-carb: Use low-carb tortillas or lettuce wraps.

Storage/Reheating

• Refrigerator: Store leftovers for up to 4 days.
• Freezer: Freeze unbaked or baked enchiladas for up to 3 months. Thaw and reheat in oven.
• Reheat: Warm in microwave or oven until heated through.

FAQs

Can I make this ahead of time?

Yes, assemble the night before and bake in the morning. Add 10 extra minutes if chilled.

What tortillas work best?

Flour tortillas roll easier; corn tortillas work if softened first.

How spicy is the poblano sauce?

Poblanos are mild, but you can add heat with jalapeños or cayenne.

Can I skip the cream in the sauce?

Yes, it’s optional. It just adds extra richness and smoothness.

What meat alternatives can I use?

Bacon, chorizo, plant-based meat, or beans work great.

Is this dish gluten-free?

Use corn tortillas and check all labels to ensure gluten-free.

Can I double the recipe?

Yes—use a larger pan or two smaller ones.

What toppings pair well?

Avocado, salsa, hot sauce, and shredded lettuce all work well.

How do I roast poblano peppers?

Broil or grill until skins blister, then peel and deseed.

Can I use store-bought enchilada sauce?

Yes, but roasted poblano sauce gives a unique homemade touch.

Conclusion

Breakfast Enchiladas with Roasted Poblano Sauce are a flavorful, hearty way to enjoy breakfast or brunch. With flexible ingredients and a rich homemade sauce, they’re perfect for gatherings, make-ahead meals, or anytime you want something savory and satisfying.

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