Breakfast Enchiladas with Roasted Poblano Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas stuffed with scrambled eggs and vegetables, smothered in a savory roasted poblano sauce. A hearty breakfast casserole with deep chile flavor and creamy texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 poblano pepper
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 large clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cinnamon
- Dash of nutmeg
- 1/4 to 1/2 teaspoon smoked hot paprika
- 1/4 teaspoon cayenne pepper
- 1 small can (15 ounces) tomato sauce (I used Muir Glenn)
- Optional: 1/4 cup water, to thin out the sauce
- 2 small roasted red peppers, diced (jarred or fresh)
- 3-4 large portobello mushroomed, stemmed, gills scraped out, and diced into thin one-inch strips
- 1/2 red onion, diced
- Extra-virgin olive oil
- 6-8 eggs
- 1/4 cup milk
- 1/2 cup feta cheese or queso fresco
- 8 small whole wheat tortillas (I used Ezekial’s sprouted grain tortillas)
- Sour cream
- Cilantro (or chopped arugula!)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 20m
- Sodium
- 2933mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1319mg
- Calcium
- 739mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 2933MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.