Breakfast Enchiladas with Roasted Poblano Sauce: A Flavourful Morning Delight
These breakfast enchiladas are a morning game-changer, blending soft scrambled eggs, spiced potatoes, and flavourful turkey inside a warm tortilla. Topped with a rich, creamy poblano sauce, this dish is an irresistible way to start the day.
A Perfect Start to Your Day
Breakfast lovers, prepare to indulge. Imagine waking up to cheesy, protein-packed enchiladas, fresh from the oven, bursting with bold Mexican flavours. Whether it’s for a lazy weekend brunch or a hearty breakfast-for-dinner option, this dish guarantees satisfaction.
What Makes These Breakfast Enchiladas So Special?
Each bite delivers layers of rich flavours:
- Soft scrambled eggs – tender, creamy, and perfectly cooked.
- Spiced potatoes – crispy, golden, and seasoned to perfection.
- Spicy ground turkey – a lean protein with a smoky, savoury kick.
- Melted cheese – because what’s an enchilada without it?
- Optional extras – fire-roasted tomatoes, mushrooms, or crispy bacon for extra indulgence.
Once wrapped in warm tortillas, these enchiladas are generously covered with a homemade poblano sauce, infusing every bite with a roasted, slightly smoky depth.
Making the Perfect Breakfast Enchiladas
Ingredients
- 1 tbsp olive oil
- 1/2 lb potatoes, peeled and diced
- 1 tbsp each chilli powder and cumin
- 1 tsp salt, divided
- 1 lb ground turkey
- 5 eggs, beaten
- 1 1/2 cups Mexican-style cheese
- 3-4 cups poblano sauce (slightly thinned)
- 9-12 large corn or flour tortillas
Instructions
Step 1: Prepare the Potatoes
Heat a large pan over medium-high heat. Add olive oil, potatoes, and half the spices. Sauté until golden and crisp. Set aside.
Step 2: Cook the Turkey
In the same pan, cook the ground turkey with the remaining spices and salt until fully browned. Transfer to a bowl.
Step 3: Soft Scramble the Eggs
Reduce the heat to low. Add eggs to the pan, stirring gently until just set. Mix in potatoes, turkey, half the cheese, and 1/2 cup poblano sauce.
Step 4: Assemble the Enchiladas
Preheat the oven to 175°C (350°F). Grease a 9×13 baking dish and spread a thin layer of poblano sauce on the bottom. Fill each tortilla with the egg mixture, roll up, and place seam-side down in the dish.
Step 5: Bake to Perfection
Cover with the remaining poblano sauce and cheese. Bake for 20 minutes until bubbly and golden. Serve hot and enjoy!
Pro Tips for the Best Enchiladas
- Coat tortillas with a thin layer of sauce before rolling to keep them soft.
- Use flour tortillas for a softer texture, or corn tortillas for an authentic taste.
- Make ahead: Assemble, freeze, and reheat for an easy breakfast.
Frequently Asked Questions
Can I make these enchiladas vegetarian?
Yes! Swap the turkey for black beans or mushrooms for a delicious vegetarian version.
How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 175°C (350°F) until warm.
Can I use a different type of cheese?
Absolutely! Try cheddar, Monterey Jack, or a Mexican cheese blend.
Is there a way to make this dish spicier?
Add jalapeños, extra chilli powder, or hot sauce to the filling.
What can I serve with breakfast enchiladas?
Pair them with fresh avocado, sour cream, or salsa for extra flavour.