Post sponsored by California Avocado. See below for more details.
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.
Filling breakfast enchiladas that feature a roasted potato filling, homemade enchilada sauce, fried eggs, and a creamy avocado sauce.
- ¼ pound yukon potatoes ((roughly 1 medium potato))
- 2 teaspoons olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 cup shredded baby spinach
- 1 ½ cups enchilada sauce
- 4 8 ” corn tortillas (, warmed)
- 1 ounce shredded monterrey jack cheese
- 2 large eggs (, fried to your liking (see note))
Avocado Cream Sauce
- 1 ripe California avocado
- ⅓ cup cilantro
- Juice from 1 lime
- ¼ teaspoon salt
- ¼ to ½ cup water
- Heat oven to 425˚F. Cut the potato into ¼” cubes and toss with the olive oil, cumin, smoked paprika, and salt. Roast until the potatoes are lightly browning, 20 to 25 minutes. Remove from oven, add spinach to the pan, and toss to wilt the spinach slightly.
- Assemble the enchiladas. Pour ⅓ of the enchilada sauce in the bottom an 8×8 or similar size pan. Divide the potato mixture into the four corn tortillas. Roll and tuck into the pan. Pour the remaining sauce over the top, covering most of the tortillas. Sprinkle with cheese and place the pan in the oven. Bake until the cheese has melted and slightly browned, 15 to 20 minutes.
- While the enchiladas are baking, fry the eggs and make the sauce. When the enchiladas are done, spread the avocado cream sauce on top followed by the fried eggs, and finish with a sprinkle of cilantro.
Tips & Tricks: This recipe is for two people but I think you could easily feed a third (or a hungry toddler, like I did).
Also, I highly recommend making your own enchilada sauce. It’s fairly easy and you can control the salt levels.
Stock up: get the pantry ingredients you will need: tortillas, avocados, potatoes
Nutrition: see the information.
- Calories: 561
- Sugar: 14.5
- Sodium: 1765
- Fat: 30
- Carbohydrates: 60.1
- Fiber: 15.7
- Protein: 19.5
- Cholesterol: 198
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.
Disclosure: This recipe was created in partnership with California Avocado. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |