Breakfast Enchiladas with Green Poblano Sauce
Whether you are having a brunch get-together or cooking a fun weekend breakfast, this delicious recipe is guaranteed to warm the hearts of your family and guests. The best part is you can fill them with your favorite protein. Try shredded chicken, ground turkey, or even black beans.
Heat a large skillet to medium high heat. Add olive oil and potatoes. Sprinkle in half of the spices and stir to incorporate. Continue to stir occasionally until golden brown. Transfer to a bowl and set aside.
Use same skillet to warm through the shredded rotisserie chicken (you can choose a different protein if you’d like). Transfer to a bowl and set aside.
Turn heat to low and add the eggs and push around gently in the pan until barely scrambled. Add the potatoes, chicken, half of the shredded Mexican cheese and half of the poblano sauce to incorporate all ingredients.
Preheat oven to 350 degrees. Lightly spray a 9×13 baking dish and pour a thin layer of sauce over the bottom. Lay out your tortillas on a cutting board and lightly dip both sides in sauce (take 2 tablespoons of sauce and add it to a bowl with 3 tablespoons water). Spoon filling on one side and roll up. Place rolled enchiladas seam side down. Pour the remainder of the sauce over the top of dish and sprinkle the remainder of the shredded Mexican cheese over the top.
Bake for 20 Minutes until bubbly and hot. Take out of oven and add chopped cilantro and crumbled queso fresco cheese. Enjoy!
NOTES: If you choose to make a double batch (maybe one with shredded chicken and one with ham), let the one you are not eating set out and cool. Then seal, label and place in freezer.
0 servings
Ingredients
Directions
Heat a large skillet to medium high heat. Add olive oil and potatoes. Sprinkle in half of the spices and stir to incorporate. Continue to stir occasionally until golden brown. Transfer to a bowl and set aside.
Use same skillet to warm through the shredded rotisserie chicken (you can choose a different protein if you’d like). Transfer to a bowl and set aside.
Turn heat to low and add the eggs and push around gently in the pan until barely scrambled. Add the potatoes, chicken, half of the shredded Mexican cheese and half of the poblano sauce to incorporate all ingredients.
Preheat oven to 350 degrees. Lightly spray a 9×13 baking dish and pour a thin layer of sauce over the bottom. Lay out your tortillas on a cutting board and lightly dip both sides in sauce (take 2 tablespoons of sauce and add it to a bowl with 3 tablespoons water). Spoon filling on one side and roll up. Place rolled enchiladas seam side down. Pour the remainder of the sauce over the top of dish and sprinkle the remainder of the shredded Mexican cheese over the top.
Bake for 20 Minutes until bubbly and hot. Take out of oven and add chopped cilantro and crumbled queso fresco cheese. Enjoy!
NOTES: If you choose to make a double batch (maybe one with shredded chicken and one with ham), let the one you are not eating set out and cool. Then seal, label and place in freezer.
