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Made these today. So delicious! Also, the roasted poblano sauce was amazing. I want to use it on everything!
Katie
First the sauce, now the breakfast enchilada finale.
Friends, these are BREAKFAST ENCHILADAS. Wait tho let me say that again: break-fast-en-chi-la-das. That you are going to make in your own house and then devour as breakfast (and lunch and dinner and midnight snack) for the foreseeable days ahead. That are going to make you either a breakfast hero to yourself or a breakfast hero to the world’s luckiest souls who get to share this pan of cheesy goodness with you.
Things are looking real good, guys. Reeeeal good.
Breakfast Enchilada Details:
These breakfast enchiladas are loaded with…
- soft-scrambled eggs (yes I AM a full blown egg snob and yes they MUST be soft-scrambled)
- chili potatoes,
- spicy ground turkey,
- and melty cheese.
Additional fire roasted tomatoes? Mushrooms? BACON? Be my guest. You fill those breakfast enchiladas up to your enchilada-loving heart’s delight.
Once you figure out your filling, things are about to be wrapped up in a nice snug tortilla hug and blessed with that Creamy Spinach and Roasted Poblano Sauce that we just got done adoring.
How do I even express my love? How?
This combo of flavors + my hungry tastebuds + everyone’s favorite meal of the day… it’s magical.
On a more personal note 👋 I’m headed off today for a girls’ weekend getaway!
Last year for our first-ever girls’ weekend getaway, we went to Aspen, CO for a lattes / fall hikes / hot tubbing kind of vibe. It was EVERYTHING. In the way that you come home from a weekend of straight hang outs and talking and FUN, are semi-depressed for a week, and then immediately start planning your next getaway.
In this phase of life, scheduling something means we are working around babies (um, do blog babies count?) and pregnancies and feeding schedules, but we made it work! And so this year – on this very day – we are headed to Scottsdale, AZ for more of a sun / spa / pool kind of situation.
And while Scottsdale might be feeling more like a spring day than the hot and steamy tropics right now, luckily I am of the variety of people who feels that any temperature over 60 degrees justifies pool time, so bring it on, Scottsdale. Bring. It. On.
I’ll be vacation-snapping the weekend away (-> pinchofyum), so please tell me you have Snapchat. PLZZZ.
Just thinking about this now -> making a pan of these breakfast enchiladas and tucking them away in the freezer would not be a bad strategy for dealing with the post-vacation blues that I know will follow this weekend. I think I might be on to something here.
Bjork and I made this twice and both times we ate it for breakfast, lunch, and dinner for, like, two days straight before it was all gone. 😭 I SO looked forward to eating the leftovers every day – and we need that kind of positivity in our lives during the month of February, don’t we?
Go go go. Breakfast Enchilada power to you!
Check Out Our Video For How To Make Breakfast Enchiladas:
*Note: video above uses the tomatillo sauce from this recipe.
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Breakfast Enchiladas with Roasted Poblano Sauce
- Total Time: 45 minutes
- Yield: 9–12 enchiladas depending on tortilla size 1x
Description
Breakfast Enchiladas – with scrambled eggs, chili potatoes, spicy turkey, cheese, and a homemade roasted poblano sauce. SUPER yummy! Love this recipe for breakfast, brunch, or brinner.
Ingredients
- 1 tablespoon olive oil
- 1/2 lb. potatoes, peeled and diced
- 1 tablespoon EACH chili powder and cumin
- 1 teaspoon salt, divided
- 1 lb. ground turkey
- 5 eggs, beaten
- 1 1/2 cups Mexican style cheese
- 3-4 cups poblano sauce (slightly thinned out)
- 9–12 large corn or flour tortillas
Instructions
- POTATOES: Heat a large skillet to medium high heat. Add the olive oil, potatoes, and half of the spices and salt; saute until golden brown and tender-crisp. Transfer to a bowl and set aside.
- TURKEY: In the same pan, add the turkey and half of the spices and salt. Break apart into small pieces until fully cooked. Transfer to a bowl and set aside.
- EGGS: In the same pan, with the heat tuned to low, add the eggs and push around gently in the pan until barely scrambled. Add the potatoes, turkey, half the cheese, and 1/2 cup of the poblano sauce to the pan with the eggs. Stir to combine.
- ASSEMBLY: Preheat the oven to 350 degrees. Grease a 9×13 pan and spread a thin layer of poblano sauce over the bottom. Fill each tortilla with the egg/turkey/potato mixture and roll up; place seam side down in the baking dish. Cover with remaining poblano sauce and cheese.
- BAKING: Bake for 20 minutes until bubbly and hot. Serve immediately (but this also makes great leftovers).
Notes
I had to use two pans to hold all 10 enchiladas. My 9×13 only held about 6 because of the size of tortillas we were using.
The tortillas absorb a lot while they bake, and they can get a little dry and stiff if not coated in sauce. So one little hack is to set aside a little bit of sauce and mix it with water to create a very thin sauce that you can coat each tortilla with before rolling.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Cuisine: Mexican
Keywords: breakfast enchiladas, roasted pobano sauce, egg enchiladas
Note: Nutrition label is for the filling only. Tortillas vary greatly, so I left that out. The sauce has its own nutrition label, so you’ll have to add the filling (listed here) + sauce + tortilla to get a full nutritional count.
One More Thing!
This recipe is part of our collection of easy brunch recipes. Check it out!
The video shows you making a sauce with tomatillos, garlic and jalapeños. The poblano spinach sauce is completely different from the video. So which one do you use?
I made these for brunch and they were a hit. A few changes…
For the filling, I used only half of the suggested cumin and chili powder. For the sauce I added juice of one lemon and a few tablespoons of jalapeño juice from jar. These both provided a touch of acid needed and bit of zest. I assembled the night before (without the sauce) and baked in morning. They were a huge hit. Will make again.
Hi, Could I make these the night before and then bake in the morning? Would I wait to add the sauce until the morning? I’m serving brunch this weekend and looking for make ahead options. Thanks
Yes, it would work great and I’d add the sauce right before baking!
The potatoes were good, and I like the sneaky way of adding spinach to the sauce, but this recipue wasn’t a keeper for us and seemed to take longer than most recipies I get on this site. Tabasco sauce really helped the flavor, but the recipe needs an acid.
Made these last night. Prep time was way way above 15 minutes! The Poblanos and onion cook for 20 + minutes. Making the roux for the sauce takes 15 minutes or so, and cooking the Turkey sausage takes 10 minutes or so.
However, the result was very delicious! My husband and I really liked them. We will make them again for easy “guest breakfast” fare in the future; preparing them the day before.
Did use more poblano, spinach, and chili powder.
Just made these- sooo good! I added a small can of diced green chiles to the mix, as well as topping them with some cumin, chili powder and chopped jalapenos to make them a bit spicy. I used this as a meal prep recipe, so I am going to freeze some for later in the week, but I think they will freeze just fine. 🙂
Recipe made 10 enchiladas at about 350 calories per enchilada.
I made these yesterday morning for brunch and they were incredible! Pretty time consuming tho!
Made these enchiladas a year ago and have thought about them everyday since. Making them again today for Mother’s Day and me, mom, and all of my housemates are so excited!! Best ever. Substituted turkey for soy chorizo and then only seasoned the potatoes. YUMMY!
So glad to hear it, Annabelle!
Not a fan of the sauce which reminds me of biscuits and gravy. The milk and flour in the sauce overpower the poblanos, garlic and onion and this made it hard to enjoy the base (turkey, egg and cheese) of the enchiladas.
In looking at the previous comment where the sauce clarification is made, I think the tomatillo sauce would greatly improve this recipe.
Can you prep this the night before and cook in the oven in the morning? Or does it get too soggy.
Yes, they may become soggy. You could fill/roll the enchiladas and make the sauce the night before, but hold off on the pouring the sauce over the enchiladas until ready to bake next morning.
So the video shows tomatillo, jalapeno and garlic roasted. Then blended with cilantro and green onion and mixed with Sour Cream, Chicken Broth and EVOO. The recipe for poblano spinach sauce is something completely different – using poblano, onion spinach and milk in the mixer. The sauce in the video sounds much better to me, is there a recipe for portions of that?
Hi, Jaclyn! The video for this enchilada recipe includes the tomatillo sauce from this recipe here. Enjoy!
I am one of those people, who eats cilantro and it tastes like soap. Do you have a recipe for a red enchilada sauce that I could use instead.
We do! You can find that here: https://pinchofyum.com/5-minute-blender-enchilada-sauce
This looks amazing and I want to make them this weekend but am confused. Your video shows roasted tomatillos in the sauce but the recipe uses spinach. Which one is it supposed to be? I love the ingredients in the video but don’t have the correct measurements for the recipe. Is there a recipe for the roasted tomatillo sauce that I can view? Thanks!
Hi, Kathy! The sauce recipe is actually the one in this recipe here: https://pinchofyum.com/roasted-tomatillo-chicken-enchilada-casserole
Hello,
Can I prepare this and leave it in the fridge until ready to bake?
Mary
Yes! Should work just fine.
Hi there! Super excited to make this tonight. Noticed the sauce made in the enchilada video uses different ingredients than the ones listed in the Poblano Sauce recipe… I’ll just go with what the recipe says bc I’m sure it’ll be great, but wondering why they’re different?
Eeerrrmygooosh! This was sooo good! I’m so full right now and I just want to eat more.
I have extra poblano sauce, does it freeze?
Yep, should freeze just fine!
The video of the recipe has a different sauce than the text. Where might those details be? I do love me some tomatillos!
I’m a bit confused…the link to the poblano sauce contains different ingredients compared to the YouTube video…is there a recipe for what’s used in the YouTube video?
Yes! We used the sauce in this recipe: https://pinchofyum.com/roasted-tomatillo-chicken-enchilada-casserole
Your video shows the tomatillo sauce being made. Not the spinach poblano sauce that the recipe is. I’m confused.
Hi Pat! We used the sauce from this recipe for the video: https://pinchofyum.com/roasted-tomatillo-chicken-enchilada-casserole
Looks like a yummy recipe!!!
Though I’m a little confused. When I tapped on your recipe for the poblano sauce it took me to your poblano/spinach sauce recipe vs. the recipe I watched on your youtube video which shows what looks like a verde sauce with tomatillos. Which would you suggest? Where would I find the tomatillos recipe? Thanks! Love your recipes & site!!! Always excited when Sunday comes around to see your weekly posts.
I realize I’m way late to the party on this, so I’m hoping I still get a response, but is there a way to make these the night before and then bake in the morning? Like maybe assemble but not pour on the sauce until the next morning? Thanks!
Yep! I think that would work just fine actually.
Hi! This sauce sounds amazing. In your video I saw you used tomatillos but the recipe for the sauce doesn’t have tomatillos in the ingredients list. Is this particularly for the breakfast enchiladas only?
We just used a difference sauce for the video! Here it is: https://pinchofyum.com/roasted-tomatillo-chicken-enchilada-casserole
Oh, the sauce <3
Has anyone frozen these?
Hi, how you make the sauce.
Here’s the recipe! https://pinchofyum.com/creamy-spinach-and-roasted-poblano-sauce