Breakfast Enchiladas With Roasted Poblano Sauce

Breakfast Enchiladas with Roasted Poblano Sauce is a flavorful twist on a classic breakfast dish, combining the rich and smoky flavors of roasted poblano peppers with hearty breakfast staples like eggs, cheese, and sausage. These enchiladas are filled with a delicious mix of scrambled eggs and sausage, then smothered in a creamy, slightly spicy poblano sauce that adds depth and a hint of heat to every bite. Perfect for brunch or a special weekend breakfast, this dish is sure to satisfy and impress your guests with its vibrant flavors and comforting textures.

Ingredients:

For the Roasted Poblano Sauce:

• 3 large poblano peppers
• 1/2 cup sour cream
• 1/2 cup chicken or vegetable broth
• 1 garlic clove, minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Enchiladas:

• 8 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1 tablespoon butter
• 1 pound breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar or Monterey Jack cheese
• 8-10 small flour tortillas
• 1/4 cup chopped green onions (optional for garnish)
• 1/4 cup chopped cilantro (optional for garnish)

Instructions:

1. Roast the poblano peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and place the peppers in a bowl, covering them with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and roughly chop the peppers.
2. Make the poblano sauce: In a blender, combine the roasted poblano peppers, sour cream, broth, minced garlic, cumin, salt, and pepper. Blend until smooth and creamy. Set aside.
3. Prepare the egg filling: In a medium bowl, whisk together the eggs, milk, salt, and pepper. In a large skillet, melt the butter over medium heat. Add the egg mixture and cook, stirring occasionally, until the eggs are just set but still soft. Remove from heat and stir in the cooked sausage.
4. Assemble the enchiladas: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place a spoonful of the egg and sausage mixture in the center of each tortilla, sprinkle with a little cheese, and roll up tightly. Place the enchiladas seam-side down in the prepared baking dish.
5. Bake the enchiladas: Pour the roasted poblano sauce over the top of the enchiladas, spreading it evenly. Sprinkle the remaining cheese on top. Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
6. Garnish and serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped green onions and cilantro, if desired. Serve warm.

Enjoy your Breakfast Enchiladas with Roasted Poblano Sauce as a delicious and satisfying start to your day, full of bold flavors and comforting ingredients!