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.
Nutrition: see the information.
- Calories: 561
- Sugar: 14.5
- Sodium: 1765
- Fat: 30
- Carbohydrates: 60.1
- Fiber: 15.7
- Protein: 19.5
- Cholesterol: 198