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.
