There’s something magical about waking up to the cozy aroma of freshly baked Breakfast Enchiladas with Roasted Poblano Sauce. Imagine soft tortillas cradling creamy scrambled eggs, savory sausage, and melty cheese, all blanketed in a vibrant, gently spicy poblano cream sauce. It’s the brunch showstopper that feels both luxurious and comforting, whether you’re feeding a hungry crowd or just craving something special for “breakfast for dinner.”
Ingredients You’ll Need
Simplicity is the name of the game here, but don’t let that fool you—every ingredient brings its own flair to these Breakfast Enchiladas with Roasted Poblano Sauce. From velvety eggs to the rich embrace of roasted peppers, each element plays a role in delivering big taste, irresistible texture, and beautiful color.
- 2 poblano peppers: Roasting these brings out their natural sweetness and signature smoky kick for a sauce that shines.
- 2 tablespoons butter: Adds luscious richness to the sauce, making it velvety smooth.
- 1 tablespoon flour: Helps thicken the sauce just enough to coat every bite.
- 1 cup milk: The creamy base that pulls the poblano flavors together beautifully.
- 1/2 teaspoon salt: Don’t skip this—it sharpens all the flavors!
- 1/4 cup sour cream: Essential for that luscious, tangy finish in the poblano sauce.
- 1 tablespoon oil: Gets things sizzling and ensures perfectly sautéed onions and sausage.
- 1/2 onion, diced: Gives a little sweetness and depth to the filling.
- 1/2 pound ground breakfast sausage: Brings all the savory, herby goodness you want in your morning meal.
- 8 eggs: The protein-packed star—fluffy, creamy and satisfying.
- 1/4 teaspoon salt: Keeps your eggs flavorful and not bland.
- 1/4 teaspoon pepper: Adds subtle warmth to the scramble.
- 1 1/2 cups shredded cheese (Mexican blend or cheddar): Choose your favorite cheesy melt for oozy, bubbly perfection.
- 6–8 flour tortillas: Soft, pliable, and perfect for rolling without tearing (choose medium size for the ideal filling-to-wrap ratio).
How to Make Breakfast Enchiladas with Roasted Poblano Sauce
Step 1: Roast the Poblanos
Begin your Breakfast Enchiladas with Roasted Poblano Sauce by turning your oven broiler to high. Place the poblano peppers on a sheet pan and broil for about 10 to 12 minutes, rotating them so each side gets beautifully blistered and charred. Once they’re cool enough to handle, tuck them into a bowl and cover for 10 minutes—the steam will help loosen their skins. Peel, remove seeds and stems, and you’re ready to get saucy.
Step 2: Make the Roasted Poblano Sauce
Melt butter in a small saucepan, sprinkle in your flour, and whisk for a minute to cook off any raw flavor. Pour in the milk slowly, whisking constantly so it stays lump-free, and add salt. Once thickened, bring in the star: blend this base with your roasted poblanos and creamy sour cream until smooth. Set aside, and try not to eat it all with a spoon!
Step 3: Prepare the Filling
Add oil to a large skillet over medium heat, then toss in your diced onions and let them soften for a few minutes. Next, crumble in the breakfast sausage, breaking it up as it browns and fills your kitchen with a mouthwatering aroma. In a bowl, beat your eggs with salt and pepper, then pour into one side of the skillet. Gently scramble until just set—remember, slightly underdone is best as they’ll finish cooking in the oven. Mix the eggs and sausage together for the ultimate savory filling.
Step 4: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Spread a thin layer of roasted poblano sauce onto the bottom of a 9×13-inch baking dish to prevent sticking and add flavor from the very first bite. Spoon your egg-sausage mixture into each tortilla, sprinkle with cheese, then roll tightly and arrange seam-side down in the pan. Top generously with the rest of the poblano sauce and a final layer of cheese for maximum gooeyness.
Step 5: Bake to Perfection
Cover the dish with foil to keep everything tender and bake for 15 to 20 minutes. Uncover and finish baking for another 5 to 10 minutes, until the cheese is bubbling and beautifully golden. Let them rest just a minute before serving, so you don’t lose all that goodness when you slice in!
How to Serve Breakfast Enchiladas with Roasted Poblano Sauce
Garnishes
A little flourish goes a long way—think fresh cilantro for a pop of color, sliced avocado for creaminess, or a sprinkle of diced tomatoes for freshness. A quick drizzle of sour cream or even a few jalapeño rounds make every serving look and taste extra inviting.
Side Dishes
Round out your Breakfast Enchiladas with Roasted Poblano Sauce with classic sides: crispy home fries, a fresh fruit salad, or black beans tossed with lime and cilantro. For brunch parties, a pitcher of aguas frescas or fresh-squeezed juice pairs perfectly with the enchiladas’ zippy flavors.
Creative Ways to Present
Want to take these to the next level? Try individual cast iron skillets for restaurant-style drama, or make a customizable “enchilada bar” with toppings like pico de gallo, pickled onions, or a spicy salsa verde—let everyone build their own adventure!
Make Ahead and Storage
Storing Leftovers
Leftover Breakfast Enchiladas with Roasted Poblano Sauce are just as dreamy the next day. Store them in an airtight container in the refrigerator for up to three days—just be sure they’re fully cooled before sealing to keep everything fresh and avoid sogginess.
Freezing
If you love having breakfast at the ready, assemble your enchiladas through the sauce-and-cheese step, cover tightly with foil and plastic wrap, and freeze for up to two months. Thaw overnight in the fridge before baking for the best texture.
Reheating
To restore that fresh-from-the-oven experience, cover your enchiladas with foil and bake at 350°F until warmed through, about 20 minutes. Or, for a quick fix, microwave individual portions on medium power to gently reheat and keep the eggs tender.
FAQs
Can I make Breakfast Enchiladas with Roasted Poblano Sauce vegetarian?
Absolutely! Swap the sausage for sautéed mushrooms, spinach, or black beans. You’ll still enjoy all the creamy, cheesy goodness with a veggie-packed twist.
Will corn tortillas work instead of flour?
Yes, you can use corn tortillas if you prefer. Warm them first to prevent cracking, and note they’ll lend a slightly earthier flavor to your Breakfast Enchiladas with Roasted Poblano Sauce.
How spicy is the roasted poblano sauce?
Poblanos deliver a mild warmth—not a fiery heat. If you love extra spice, blend in a jalapeño or splash your favorite hot sauce into the poblano sauce for a punchier version.
Can I assemble this the night before?
Definitely! Prepare everything except for the final bake, cover, and refrigerate overnight. When you’re ready to eat, just pop the enchiladas into the oven and bake as directed for stress-free morning entertaining.
What other cheeses taste good in this recipe?
Besides Mexican blend and cheddar, try Monterey Jack for meltiness, pepper jack for heat, or a little queso fresco for a salty crumbly finish alongside your Breakfast Enchiladas with Roasted Poblano Sauce.
Final Thoughts
If you’re ready to make weekend brunch (or even a weeknight dinner) truly unforgettable, these Breakfast Enchiladas with Roasted Poblano Sauce are your new secret weapon. They bring bold flavor, satisfying comfort, and a touch of wow-factor to any table. Gather your favorite people—or just treat yourself—and savor every bite!
Print
Breakfast Enchiladas with Roasted Poblano Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Nut-Free
Description
These breakfast enchiladas are stuffed with scrambled eggs, sausage, and cheese, then topped with a creamy roasted poblano sauce. It’s a hearty, flavorful meal perfect for brunch or breakfast-for-dinner.
Ingredients
For the Roasted Poblano Sauce:
- 2 poblano peppers
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 cup sour cream
For the Enchiladas:
- 1 tablespoon oil
- 1/2 onion, diced
- 1/2 pound ground breakfast sausage
- 8 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded cheese (Mexican blend or cheddar)
- 6–8 flour tortillas
Instructions
- Roast the Poblanos: Set your oven broiler to high. Place poblanos on a baking sheet and broil for 10–12 minutes, turning occasionally, until charred. Place in a bowl, cover with foil or plastic wrap, and let steam for 10 minutes. Peel off the skins and remove stems/seeds.
- Make the Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth. Add salt. Let it thicken slightly, then transfer to a blender with the roasted poblanos and sour cream. Blend until smooth and set aside.
- Prepare the Filling: Heat oil in a skillet over medium heat. Sauté onion until soft, then add sausage and cook until browned. In a bowl, whisk eggs with salt and pepper. Push sausage to one side of the pan and pour eggs into the other side. Gently scramble until just set, then mix with the sausage.
- Assemble the Enchiladas: Preheat oven to 350°F (175°C). Spread a bit of the poblano sauce on the bottom of a 9×13-inch baking dish. Fill tortillas with egg/sausage mixture and a sprinkle of cheese, then roll and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with remaining cheese.
- Bake: Cover with foil and bake for 15–20 minutes, then uncover and bake for 5–10 minutes until bubbly and golden.
Notes
- Add chopped spinach or peppers for extra veggies.
- You can prep this the night before and bake in the morning.
- For extra spice, add a jalapeño or hot sauce to the poblano sauce.
