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Breakfast Enchiladas with Green Poblano Sauce

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

Whether you are having a brunch get-together or you are cooking a fun weekend breakfast, you are guaranteed to warm the hearts of you family and guests with this delicious recipe. The best part is you can fill them with your favorite protein such as:
o Shredded chicken
o Bacon
o Ham
o Ground turkey
o Black beans

Once you decide what's going inside, all you have to do is wrap them up in corn tortillas doused with roasted poblano sauce, place them in the oven and get ready to eat!
I've found that doubling this recipe and freezing the second pan is a great time savor. When the kids have their friends over for a sleepover and I am scrambling to find something to cook everyone, I'm always relieved when I see a pan of these enchiladas staring at me in the freezer. All I have to do is pop them in the oven to warm through and breakfast is served. So let’s get cooking.

 1 tbsp olive oil
 ½ lb russet potatoespeeled, diced and then lay on kitchen cloth to remove moisture
 1 tbsp chili powder
 1 tbsp cumin
 1 lb shredded chicken I usually buy an 'already cooked' rotisserie chicken to save time
 5 eggs (or 10 egg whites)beaten
 1 ½ cups Mexican style cheeseshredded
 4 cups Roasted Poblano Sauce
 12 corn tortillaswhite or yellow (# may vary depending on size of pan you're using)
 1 cup queso fresco cheesecrumbled
 2 tbsp fresh cilantro or flat leaf parsleychopped, garnish

Heat a large skillet (I like to use cast iron, but you can use what you have) 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.