Breakfast Enchiladas with Green Poblano Sauce

Breakfast Enchiladas
Whether you are having a brunch get-together or you are cooking a fun weekend breakfast, you are guaranteed to warm the hearts of you family and guests with this delicious recipe. The best part is you can fill them with your favorite meat such as:
o Shredded chicken
o Bacon
o Ham
o Ground Turkey

Once you decide what yumminess is going inside, all you have to do is wrap them up in a corn tortillas doused with roasted poblano sauce, place the oven and get ready to eat!
I have found that doubling this recipe and freezing the second pan is a great time savor when the kids have their friends over for a sleepover and I am scrambling to find something to cook everyone. All I have to do is pop this bad boy in the oven to warm through and breakfast is served. So let’s get cooking.

Ingredients

• 1 tbsp. olive oil.
• ½ lb. potatoes, peeled, diced and lay out on kitchen cloth to remove moisture.
• 1 tbsp. chili powder.
• 1 tbsp. cumin.
• 1 lb. shredded chicken (I usually buy a rotisserie chicken to save time).
• 5 eggs, beaten (for a healthier alternative, use 8 egg whites).
• 1 ½ cups Mexican style cheese, shredded.
• 3-4 cups poblano sauce.
• 9-12 corn tortillas, white or yellow (this may vary depending on the size of pan you are using).
• 1 cup queso fresco cheese, crumbled.
• Fresh cilantro or flat leaf parsley – use as garnish after taken out of oven.

Directions

1 – Heat a large skillet (I like to use cast iron, but you can use what you have) to medium high heat. Add olive oil and potatoes. Sprinkle in half of the spices and stir to incorporate. Continue to stir occasionally until golden brown. Transfer to a bowl and set aside.
2 – Use same skillet to warm through the shredded rotisserie chicken (you can choose a different protein if you’d like). Transfer to a bowl and set aside.
3 – Turn heat to low and add the eggs and push around gently in the pan until barely scrambled. Add the potatoes, chicken, half of the shredded Mexican cheese and half of the poblano sauce to incorporate all ingredients.
4 – Preheat oven to 350 degrees. Lightly spray a 9×13 baking dish and pour a thin layer of sauce over the bottom. Lay out your tortillas on a cutting board and lightly dip both sides in sauce (take 2 tablespoons of sauce and add it to a bowl with 3 tablespoons water). Spoon filling on one side and roll up. Place rolled enchiladas seam side down. Pour the remainder of the sauce over the top of dish and sprinkle the remainder of the shredded Mexican cheese over the top.
5 – Bake for 20 minutes until bubbly and hot. Take out of oven and add chopped cilantro and crumbled queso fresco cheese. Enjoy!

Notes: If you choose to make a double batch (maybe one with shredded chicken and one with ham), let the one you are not eating set out and cool. Then seal, label and place in freezer.

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