I wasn't always a breakfast person. Sure, a plate of pancakes occasionally were nice but for the most part, breakfast didn't excite me. Now, however, I could talk breakfast recipes all day long. These breakfast enchiladas have been a particular favorite. These take a bit of time but to help, I make a large batch of enchilada sauce ahead of time and freeze in small portions.
In terms of the avocado sauce, don't skip it. The creaminess of the sauce balances out the slight heat I put in my enchilada sauce. Plus, you can never go wrong with adding avocado to enchiladas. The sauce is perfect for soft, ripe avocados but if your avocado is still a bit firm, dice and toss it with cilantro, lime juice, and salt.
Enchiladas are like a puzzle for me; figuring what combination of filling, sauce, and cheese works out the best. But unlike traditional puzzles, there are many ways enchiladas can come together and be delicious.
Sauce: My quick enchilada sauce is pretty mild, as requested by my husband. But if I make it my way, I add in a chipotle pepper or sprinkle of chipotle powder. Spice the sauce up however you like. This green sauce would also be really nice on these enchiladas.
Filling: Go wild with vegetables. Zucchini, summer squash, sweet potatoes, kale, chard, and/or collards would all make lovely additions.
Vegan: This isn't a variation but more of a new recipe that would be equally as good and still feel like breakfast enchiladas. Instead of the egg on top, I'd recommend putting tofu scramble in with the potatoes. Bake with just the enchilada sauce (or add vegan cheese) and smother with the avocado sauce before serving.
Never thought about having these for breakfast but they sound amazing. We would definitely experiment with this recipe and add other things such as kale or sweet potato. Now to convert cups to grams and start cooking!!
nicely done! Love the avocado cream sauce, I use avocado in almost everything but never managed to use all of these ingredients in a sauce, great idea, thank you! Also love the fried egg and this and might also top it with diced jalapenos for extra heat balanced nicely with your avocado cream sauce!