Spinach Potato Breakfast Enchiladas with Avocado Cream Sauce
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
2 large servings
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Calories
561 kcal
Spinach Potato Breakfast Enchiladas with Avocado Cream Sauce
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Filling breakfast enchiladas that feature a roasted potato filling, homemade enchilada sauce, fried eggs, and a creamy avocado sauce.
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Ingredients
Enchilada Filling
- 1/4 pound yukon potatoes roughly 1 medium potato
- 2 teaspoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 cup shredded baby spinach
Enchiladas
- 1 1/2 cups [url]enchilada sauce∞https://naturallyella.com/spinach-enchiladas-with-lentils/[/url]
- 4 8 ” corn tortillas warmed
- 1 ounce shredded monterrey jack cheese
- 2 large eggs fried to your liking (see note)
Avocado Cream Sauce
- 1 ripe California avocado
- 1/3 cup cilantro
- juice from 1 lime
- 1/4 teaspoon salt
- 1/4 to 1/2 cup water
Instructions
- Heat oven to 425˚F. Cut the potato into ¼” cubes and toss with the olive oil, cumin, smoked paprika, and salt. Roast until the potatoes are lightly browning, 20 to 25 minutes. Remove from oven, add spinach to the pan, and toss to wilt the spinach slightly.
- Assemble the enchiladas. Pour ⅓ of the enchilada sauce in the bottom an 8x8 or similar size pan. Divide the potato mixture into the four corn tortillas. Roll and tuck into the pan. Pour the remaining sauce over the top, covering most of the tortillas. Sprinkle with cheese and place the pan in the oven. Bake until the cheese has melted and slightly browned, 15 to 20 minutes.
- While the enchiladas are baking, fry the eggs and make the sauce. Combine all ingredients in a blender, pureeing until smooth and adding as much water as needed to make smooth and sauce-like.
- When the enchiladas are done, spread the avocado cream sauce on top followed by the fried eggs, and finish with a sprinkle of cilantro.
Notes
- Tips & Tricks: This recipe is for two people but I think you could easily feed a third (or a hungry toddler, like I did).
- Also, I highly recommend making your own enchilada sauce. It's fairly easy and you can control the salt levels.
- Stock up: get the pantry ingredients you will need: tortillas, avocados, potatoes
- Nutrition: see the information.
Nutrition Information
Show Details
Calories
561kcal
(28%)
Carbohydrates
60.1g
(20%)
Protein
19.5g
(39%)
Fat
30g
(46%)
Cholesterol
198mg
(66%)
Sodium
1765mg
(74%)
Fiber
15.7g
(63%)
Sugar
14.5g
(29%)
Nutrition Facts
Serving: 2large servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 60.1g | 20% |
| Protein | 19.5g | 39% |
| Fat | 30g | 46% |
| Cholesterol | 198mg | 66% |
| Sodium | 1765mg | 74% |
| Fiber | 15.7g | 63% |
| Sugar | 14.5g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
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