Huevos Rancheros Enchiladas

Huevos Rancheros Enchiladas
One of my all-time favorite weekend breakfast dishes is Huevos Rancheros. The smoky salsa, the perfectly fried eggs, and the tortillas all make me swoon. I usually eat so much that I want to take a nap when I’m done which is exactly why I reserve them for the weekends. On a lazy Saturday morning last fall, I made a batch of Huevos Rancheros Breakfast Enchiladas for my family and while they’re really good, it just isn’t practical for me to make egg “tortillas” on a busy weeknight. So last week as I was sitting thinking about making the enchiladas to curb a breakfast-for-dinner craving, I thought it would be way easier and faster if I just stuffed my favorite tortillas with scrambled eggs, roasted potatoes, and smoky salsa.

Huevos Rancheros Enchiladas
I chopped up sweet potatoes and russet potatoes really small; while they roasted in the oven I scrambled a big batch of eggs, set up my tortilla wrapping station, and prepped my garnishes. Once the potatoes came out of the oven it only took about 10 minutes to wrap the enchiladas and pop them back in the oven to bake.

Huevos Rancheros Enchiladas
As far as topping these bad boys there is no wrong or right way to go. It really boils down to preference and what you have on hand. I went with roasted pepitas, cilantro, sliced green onions, avocado, and lime wedges on the side. All of my favorite things topping one of my favorite meals all wrapped up in tortillas. I don’t even know if that makes sense, but it totally made me a happy girl!

Huevos Rancheros Enchiladas

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: 10-12 enchiladas

Serving Size: 2-3 enchiladas

Huevos Rancheros Enchiladas

Everything you love about huevos rancheros rolled up enchilada-style!

Ingredients

  • 2 cups peeled and diced sweet potatoes (about 1 large)
  • 2 cups unpeeled diced russet potatoes (about 1 large)
  • 1/4 cup olive oil, plus more for greasing pan
  • Salt and pepper, to taste
  • 8 eggs, beaten
  • 10-12 small corn tortillas (taco-sized)
  • 1 1/4 cups jarred salsa (I use fire-roasted)
  • 1/2 cup shredded jalapeño jack cheese
  • Cilantro leaves, pepitas, sliced green onions, diced avocado, and lime wedges for serving

Instructions

  1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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 1/4 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.
  5. 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.)
  6. 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.

http://ohmyveggies.com/huevos-rancheros-enchiladas/

About Meg

Meg van der Kruik is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family.   Read more from Meg →

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Comments

    • Meg van der Kruik says

      Dixya, we would make fast friends I am sure! I am pretty sure it could make a daily meal rotation in my house without any complaints.

  1. Daniela says

    This are just egg tacos, I´m mexican and we would never call this enchiladas, to be an enchilada it has to have a lot of salsa on top, and to be huevos rancheros the eggs need to be sunny side on an open tortilla with salsa on top.

    • Meg van der Kruik says

      Daniela, I realize that these are not authentic huevos rancheros, but they are a fun and tasty alternative to them when you have to feed a crowd on a busy weeknight. I covered the top of the enchiladas with an amount of salsa that my family likes, but you are always more than welcome to tweak the recipe and cover them with more. Part of what I LOVE about cooking is that I can be inventive in the kitchen and take traditional recipes that we love and create new creative twists on them.

  2. says

    That’s so smart!!

  3. says

    Ooooh I never would have thought of this, but they look great, and yes, a perfect lazy sunday breakfast! Lots of good nutrition in there for me as a runner….I could have this waiting for me to fuel up after my 20 mile runs! Thanks 🙂 Yum!

    • Meg van der Kruik says

      Thank you Tina, I hope you enjoy them! Can I just say heck yes to you for running 20 miles?! Go girl!!!

  4. says

    I’m embarrassed to say that I’ve never tried huevos rancheros! I think I’ll just blame that on being from a small town in Canada 🙂 hehe. I really like the idea of making the dish into enchiladas! I’m going to try this recipe with tofu. I love all of these flavours -perfect for cinco de mayo!

    • Meg van der Kruik says

      Well, there is a first time for everything Allison no need for embarrassment;) These would be great made with tofu for sure!

  5. says

    What a ridiculously good looking dish! You’re right, this is such a great way to combine the flavors of huevos rancheros into something that better serves a whole bunch of people. Can’t wait to make it!

  6. Julia Mueller says

    This is an all-star perfect weekend breakfast in my book! I love all things enchilada, and I’m ALL ABOUT huevos with sweet potato. So phenomenal! xoxo

  7. says

    I have some serious plans to make enchiladas this weekend, and these are serious contenders! Because breakfast-for-dinner is naturally amazing, so what could be better than enchiladas-for-breakfast-for-dinner?!

  8. Marlene says

    I made these with my Standard American Diet friend on Tuesday night, and she LOVED them and asked for the recipe. My husband took them for lunch on Wednesday and here’s what he texted me (yes all caps) “DAMN THAT LUNCH WAS FREEEEEEEEKING AWESOME!!!” I just had them at lunch at work and everyone said they smelled awesome and they wanted the recipe, too.

    Put this one in the “hits” column!!

    Thanks so much!

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