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Breakfast Enchiladas with Poblano Sauce are hearty, spicy and perfect for feeding a crowd.  Made with eggs, bacon, sausauge crumbles and spicy potatoes, these Breakfast Enchiladas are the tastiest way to start the day. | A Wicked Whisk
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Calories: 517.3kcal


Spice Mix

  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper powder

Breakfast Enchilada Filling

  • 2 tablespoons olive oil
  • 1 pound Simply Potatoes Diced Potatoes with Onions
  • 1 large slice red onion, diced
  • 9 ounce pkg Jimmy Dean Breakfast Sausage Crumbles
  • 6 slices cooked bacon, chopped
  • 2 cups Mexican blend cheddar cheese, shredded
  • 6 large eggs, beaten
  • 8 large tortillas
  • 2-1/2 cups Creamy Roasted Garlic Poblano Sauce 


  • To make these Breakfast Enchiladas, start by preheating your oven to 350 degrees.  In a large skillet, add 2 tablespoons of olive oil and heat over medium-high heat.  Once heated, add the cubed potatoes and half of the spices.  Stir to combine, add in diced red onion and cook for 10 minutes or so, stirring often until your potatoes are golden brown and tender.  Remove from the skillet to a large mixing bowl and set aside. 
  • Next, add the pre-cooked sausage crumbles to the same skillet and the remaining spices, stir to combine and cook for a few minutes to heat through the sausage crumbles. Remove from the skillet to the same mixing bowl as the potatoes.
  • Back in the same skilled, reduce the heat to Medium-Low and add 1 tablespoon of butter. Once melted, add your beaten eggs and push around gently until you have scrambled eggs. Add back into the skillet the spiced potatoes and sausage crumbles along with half of the shredded cheese, the pre-cooked bacon pieces and 3/4 cup of the Creamy Roasted Garlic Poblano Sauce. Still well to combine then start assembling your Breakfast Enchiladas. 
  • Take a large tortilla and fill each tortilla with the breakfast hash mixture.  Roll up and place seam down in a 9x13 baking pan.  Once all of your enchiladas have been rolled, cover the enchiladas with the remaining poblano sauce and then cover with the remaining shredded cheese.  Bake for 20 minutes, remove from oven and serve immediately.


The ingredients chosen for this recipe were based on convenience and tastiness.  If you prefer to use fresh potatoes and fresh breakfast sausage, feel free :)
Pre-cooked bacon is usually found in packets on the salad dressing aisle of the grocery store or you can use sliced bacon made ahead of time or made in the oven while you prepare this recipe.  I had bacon leftover from the night before and that is what I used when making these Breakfast Enchiladas.


Serving: 8g | Calories: 517.3kcal | Carbohydrates: 52.6g | Protein: 24g | Fat: 23.6g | Saturated Fat: 10.6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7.3g | Cholesterol: 202.9mg | Sodium: 1549.4mg | Potassium: 98.6mg | Fiber: 4.1g | Sugar: 2.8g | Vitamin A: 1265IU | Vitamin C: 8.3mg | Calcium: 331mg | Iron: 3.7mg