Huevos Rancheros Enchiladas
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
-
Total Time
1 hr
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Servings
10 -12 enchiladas
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Calories
232 kcal
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Course
Main Course
Huevos Rancheros Enchiladas
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Everything you love about huevos rancheros rolled up enchilada-style!
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Ingredients
- 2 cups peeled and diced sweet potatoes about 1 large
- 2 cups unpeeled diced russet potatoes about 1 large
- ¼ cup olive oil plus more for greasing pan
- salt and pepper to taste
- 8 eggs beaten
- 10-12 small corn tortillas taco-sized
- 1 ¼ cups jarred salsa I use fire-roasted
- ½ cup shredded jalapeño jack cheese
- cilantro leaves pepitas, sliced green onions, diced avocado, and lime wedges for serving
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, toss the sweet and russet potatoes together with 2 tablespoons olive oil, salt and pepper. Spread evenly onto the prepared baking sheet and roast in the oven for 20-25 minutes, stirring after 10 minutes, until the potatoes are completely cooked through and have crisp golden edges. Reduce the oven temperature to 350ºF.
- While the potatoes are cooking, scramble your eggs. Start by heating 2 tablespoons of olive oil in a large heavy bottomed skillet over medium low heat. When the pan is heated, add the beaten eggs. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until the eggs are set, being careful to not break up the large curds that form. When cooked through, season with salt and pepper to taste and move to your enchilada rolling station.
- Lightly grease a large rectangular baking dish with olive oil and set aside. One at a time, spread 1 tablespoon of salsa down the middle of a tortilla, top with ¼ cup scrambled eggs and 2 heaping tablespoons of the potato mixture. Roll the enchilada and place seam side down into the baking dish. Repeat the process with the remaining tortillas.
- Once all of the tortillas are rolled and in the pan, pour the leftover salsa over the top of the enchiladas and sprinkle any remaining roasted potatoes over the top of that as well. Top with jalapeño jack cheese and bake for 20-25 minutes, until the cheese is melted and the enchiladas are warmed through. (To make the cheese and tortillas crispy, broil for 5 minutes or so before removing from the oven.)
- Sprinkle cilantro, pepitas, green onion, and avocado over the top of the enchiladas and serve with lime wedges.
Notes
- If you find that your tortillas are too dry and splitting when you roll them, wrap them in a damp paper towel and heat in the microwave for 25-35 seconds to steam them until they're pliable enough to stuff and roll.
Nutrition Information
Show Details
Serving
2-3 enchiladas
Calories
232kcal
(12%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
136mg
(45%)
Sodium
337mg
(14%)
Potassium
409mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4164IU
(83%)
Vitamin C
3mg
(3%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10-12 enchiladas
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 2-3 enchiladas | |
| Calories | 232kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 337mg | 14% |
| Potassium | 409mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4164IU | 83% |
| Vitamin C | 3mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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