Description
Savory breakfast enchiladas filled with scrambled eggs, sautéed vegetables, and cheese, smothered in a creamy roasted poblano sauce and baked to perfection.
Ingredients
Units
Scale
- 8 small flour or corn tortillas
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup corn kernels
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Roasted Poblano Sauce:
- 2–3 poblano peppers, roasted, peeled, and seeded
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tbsp lime juice (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat 1 tbsp olive oil in a skillet. Sauté onion and bell pepper for 3–4 minutes until softened. Add corn, season with salt and pepper, then remove from heat.
- In a bowl, whisk eggs with milk, salt, and pepper. Scramble in a nonstick pan until just set.
- Blend roasted poblanos, sour cream, milk, garlic, lime juice, salt, and pepper until smooth to make sauce.
- Warm tortillas to soften. Fill each with scrambled eggs, sautéed veggies, and a bit of cheese. Roll up and place seam-side down in the baking dish.
- Pour poblano sauce over the enchiladas. Sprinkle with remaining cheese.
- Bake for 15–20 minutes until bubbly and golden. Let cool slightly before serving.
- Garnish with fresh cilantro and serve warm.
Notes
- Use corn tortillas for gluten-free option.
- Add sausage or black beans for extra protein.
- Roast poblanos ahead of time and refrigerate for easy prep.
- Store leftovers in the fridge for up to 3 days; reheat before serving.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 260 mg