Delicious breakfast enchiladas featuring scrambled eggs, refried beans, and a flavorful poblano and onion mixture, all wrapped in corn tortillas, smothered in green enchilada sauce, and baked with Mexican blend cheese. Serve with sour cream.
1. Preheat oven to 375°F.
2. In a large pan over medium high heat, sauté poblano peppers in 2 tsp olive oil for 1-2 mins, then add the onion and spices (cumin, chili powder, garlic powder, and salt) and sauté until onions are translucent and peppers are tender but still al dente (2-3 more mins); remove from the pan and set aside.
3. Beat eggs with 1/4 tsp salt and 1/4 tsp pepper and add 1 tsp oil to the pan; cook over medium heat until scrambled and then set aside.
4. Heat enchilada sauce in a large pot until bubbling then turn off the heat; separately, heat the refried beans in the microwave for 1 min (or on the stovetop).
5. Coat the bottom of a baking dish in a thin layer of enchilada sauce and dip a tortilla in the warm sauce briefly to get both sides coated.
6. Place in the baking dish and add 2 Tbsp refried beans, 2 Tbsp of the pepper and onion mixture, 3 Tbsp scrambled egg, and 1 Tbsp cheese; roll and turn seam side down in the dish.
7. Repeat for remaining enchiladas and top with ~1 cup enchilada sauce and 3/4 cup Mexican blend cheese.
8. Bake for 20-25 mins until cheese is bubbly and melted and enchiladas are warmed through and enjoy with sour cream!
