Spinach Potato Breakfast Enchiladas with Avocado Cream Sauce

Filling breakfast enchiladas that feature a roasted potato filling, homemade enchilada sauce, fried eggs, and a creamy avocado sauce.

Prep Time 15

Cook Time 45

Total Time 1

Servings large servings

Calories 561kcal

1 1/2 cups [url]enchilada sauce∞https://naturallyella.com/spinach-enchiladas-with-lentils/[/url]
4 8 ” corn tortillas warmed
1 ounce shredded monterrey jack cheese
2 large eggs fried to your liking (see note)

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 8x8 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. Combine all ingredients in a blender, pureeing until smooth and adding as much water as needed to make smooth and sauce-like.
When the enchiladas are done, spread the avocado cream sauce on top followed by the fried eggs, and finish with a sprinkle of cilantro.

Recipe Notes

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.