So, About These Breakfast Enchiladas…
Okay, can I just say—I was never a morning person until I started making these breakfast enchiladas with roasted poblano sauce. The first time I whipped up a batch, it was because we ran out of our usual cereal. Maybe it was fate? We actually woke up hungry enough to make something from scratch (that never happens on weekdays). My sister poked fun at me for roasting peppers in my pajamas, but hey, I regret nothing. If you’re hunting for something that’s fancy-ish but doesn’t require a chef’s degree, this is it. Just maybe open a window—roasted poblanos smell way better after you’ve had coffee.
Why I Keep Coming Back to This Recipe
I make this whenever we have leftover tortillas and I feel like being the family hero (who doesn’t love a cape moment before noon?). The roasted poblano sauce is kind of the star—it’s smoky, creamy, and covers up any slightly overcooked eggs. My folks actually request this for brunch, mainly because you can pile on all the extras. I once tried skipping the roasting step to save time; it was fine but, honestly, not as magical. Plus, if you’re ever stuck with random breakfast meats in the fridge—go wild. Chorizo, bacon, ham, or, if I’m feeling lazy, even frozen breakfast sausage works in a pinch.
Here’s What You’ll Need (and What I Occasionally Swap)
- 8 small flour or corn tortillas (sometimes I use those random half-stale wraps lurking in the bread bin—does the job!)
- 6 large eggs
- 1 cup cooked breakfast sausage or crumbled bacon (or whatever else is hiding in your fridge—veggies are great too)
- 1 to 1.5 cups shredded cheese (cheddar is classic, but Jack, mozzarella, or whatever pre-shredded bag you’ve got works too; my grandma insisted on Tillamook, but you do you)
- 2 roasted poblanos, peeled & diced (sometimes I throw a jalapeño in if I’m feeling spicy, just remove most of those seeds unless you want to test your heat tolerance)
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup half-and-half or, in a pinch, milk (I once used oat milk—it was… interesting, but works if you fancy it)
- 2 tbsp butter or neutral oil
- Salt and fresh pepper (I always end up eyeballing this—start with a pinch!)
- For the sauce:
– 2 more large roasted poblanos, peeled & roughly chopped
– 1/2 cup sour cream or Greek yogurt (more or less, depending on how creamy you want it)
– Juice of half a lime (or the tired bottled stuff from the back of the fridge—use what you’ve got)
– Handful of cilantro (ignore if you think cilantro tastes like soap—I totally get it) - Optional for serving: sliced avocado, salsa, hot sauce, extra cheese, pickled onions (if I’m feeling fancy, but don’t let me stop you)
Let’s Get Cooking (Don’t Stress if It Gets Messy)
- Roast your poblanos: Crank your oven’s broiler up, toss the poblanos on a foil-lined sheet, and char them, flipping till blackened here and there (maybe 10 min?). When they look a bit scary, they’re ready. Pop them in a bowl, cover with a plate or plastic wrap, and let them steam (this is when I make my coffee). Peel off the blackened bits (not a disaster if some stick), dice two, and set aside—save the last two for sauce.
- Cook your filling: Melt butter in a skillet and cook the onions for about three minutes on medium—don’t let them burn, or you’ll smell it all morning. Toss in garlic, then add your eggs, a generous splash of half-and-half, and scramble ‘em gently. When they’re just barely set (still glistening), off the heat. Eggs keep cooking themselves, sneaky things.
- Stir in your cooked sausage or veggies, two diced poblanos, and a good scoop of cheese. Salt and black pepper—go by taste. This is where I usually sneak a taste and sometimes forget to stop.
- Roll & tuck: Grab a tortilla (they’re more bendy if microwaved under a damp towel for like 30 seconds), pile in your filling, roll up, and stick seam-side down in a buttered (or oiled) 9×13-inch baking dish. Don’t worry if things look wonky—mine always do.
- Make the sauce: Toss those remaining poblanos, sour cream, lime, cilantro, a sprinkle of salt and a dash of pepper in a blender. Blitz until smooth and green. If too thick, I add a spoon of water or more lime juice. Taste it—do a happy dance if it’s right. Or adjust as needed.
- Assemble & bake: Pour sauce all over the stuffed tortillas; sprinkle with more cheese (don’t be shy). Bake uncovered at 375F (190C) for about 20-25 minutes, till everything’s golden and bubbly around the edges.
Stuff I Wish I’d Known (Before I Burnt the Peppers…)
- If you forget to steam the poblanos, peeling them is like wrestling a slippery eel. Seriously, just cover the bowl and walk away for ten minutes.
- I once used all Greek yogurt for the sauce—tangy, but a bit much for me. Blending them with half sour cream seems to balance it.
- I always forget to spray the dish before assembling, and cleaning baked-on cheese is, well, not fun. I recommend greasing that dish like you mean it.
Twists I’ve Tried (and Lessons Learned)
- Veggie-packed: Spinach, mushrooms, or even leftover roasted potatoes? Yes, please. Just sauté before mixing in so nothing gets watery.
- Meat-lover’s: Once I got ambitious and added chorizo, bacon, and ham all together—overkill (my arteries were not amused), but the flavor was bonkers.
- Vegan-ish: I attempted a tofu scramble with cashew cream sauce once. It looked sad, but maybe you’ll have better luck?
- Tortilla swap: Corn tortillas are great, but tend to tear—microwave them before rolling or just use flour like I do when I’m late.
What If You Don’t Have That Fancy Blender?
No blender? No problem. I’ve mashed poblanos with a fork and just mixed by hand. Not super smooth, but perfectly tasty. Mason jar and some aggressive shaking also works (I won’t tell anyone).
Storing (If There’s Any Left…Which, in This House, Is Rare)
Technically, you can keep these in the fridge for two, maybe three days, sealed up tight. I think they taste better the next day, but honestly, someone always nicks the last one for a midnight snack. To reheat, just pop in the microwave or cover with foil in the oven until warmed through.
How We Serve Them (And That One Time With the Avocado Roses…)
We like to pile on fresh cilantro, a few slices of avocado, and way too much hot sauce. Sometimes I’ll squeeze extra lime because—well, I just love lime on everything. Oh, and if you ever try to make those Instagram avocado roses, just know: they’re harder than they look. Stick to good old wedges, no shame.
What I’ve Learned (The Hard Way…)
- If you try to rush roasting poblanos, they won’t peel. Let them char all over and don’t skip the steam. Trust me—I learned the spicy way.
- Overbaking dries things out; 25 minutes usually hits the mark. Once I walked away to chase my dog in the yard and came back to, well, breakfast bricks. Keep an eye.
- Too much sauce and the enchiladas get soggy, too little and they’re sad. But, actually, I find a little extra on the side fixes everything.
Got Questions? I Hear These All the Time
- Do I really have to peel the poblanos?
You don’t have to—but the sauce is way smoother if you do. The skins can get a bit chewy (my nephew calls them ‘pepper jackets’—cute but not tasty). - Can I make it ahead?
Yep! Assemble the night before, cover, and bake in the morning. Or just make the sauce/filling ahead and pull everything together when you’re ready to eat. - Is it super spicy?
Not really—poblanos are pretty mild. But if those sneaky peppers are hotter than usual, add more cream or cheese to mellow it. Or just grab the nearest glass of milk! - Can I freeze these?
Well, probably, but the eggs get a bit weird after thawing. I’d just refrigerate and eat soon-ish. Nobody ever complains, though.
And if you’re wondering about that time I tried to turn this into a crepe dish, all I’ll say is, don’t bother—some things are best left as enchiladas. Enjoy your breakfast adventures!
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup diced red bell pepper
- 1 1/2 cups shredded cheddar cheese
- 8 small flour tortillas
- 2 large poblano peppers, roasted, peeled, and seeded
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic
- 1 tablespoon lime juice
Instructions
-
1Preheat oven to 375°F (190°C). Roast the poblano peppers directly over a flame or under a broiler until charred, then peel, seed, and roughly chop.
-
2In a blender, combine roasted poblano peppers, sour cream, garlic, lime juice, and half of the cilantro until smooth. Set aside the poblano sauce.
-
3In a large skillet, heat olive oil over medium heat. Sauté onion and red bell pepper until softened, about 5 minutes.
-
4In a bowl, whisk together eggs, milk, salt, and pepper. Pour mixture into the skillet with the vegetables and cook, stirring gently, until just set.
-
5Divide the egg mixture evenly among the tortillas, sprinkle with half the cheese, and roll up tightly. Place seam side down in a greased baking dish.
-
6Pour the poblano sauce over the enchiladas, sprinkle with remaining cheese, and bake for 20 minutes until cheese is bubbly and golden. Garnish with remaining cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
