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    Oh My Veggies » Vegetarian Recipes » Vegetarian Breakfast Recipes

    Huevos Rancheros Enchiladas

    Published: Apr 28, 2014 · by Meg · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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

    Huevos Rancheros Enchiladas

    Everything you love about huevos rancheros rolled up enchilada-style!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour
    Course: Main Course
    Cuisine: American, Mexican
    Diet: Vegetarian
    Keyword: Huevos Rancheros, Huevos Rancheros Enchiladas
    Servings: 10 -12 enchiladas
    Calories: 232kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    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

    Serving: 2-3 enchiladasCalories: 232kcalCarbohydrates: 25gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 136mgSodium: 337mgPotassium: 409mgFiber: 3gSugar: 3gVitamin A: 4164IUVitamin C: 3mgCalcium: 105mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « This Week's Meatless Meal Plan | 04.28.14
    20 Protein-Packed Meatless Dinners »

    Snack Recipes, Vegetarian Breakfast Recipes, Vegetarian Main Dishes, Vegetarian Recipes breakfast, casseroles, eggs, gluten-free, main dishes

    Meg from Beard and Bonnett

    About Meg

    Meg van der Kruik is the blogger, photographer, and recipe developer behind This Mess is Ours, an omnivorous food blog with an incredible collection of gluten-free, vegetarian recipes.

    Reader Interactions

    Comments

    1. Rebecca @ it's a nourishing thing says

      April 28, 2014 at 9:10 am

      YUM! I have been all about the enchiladas lately. These look awesome!!

      Reply
      • Meg van der Kruik says

        April 28, 2014 at 11:59 am

        Thanks so much Rebecca!

        Reply
    2. Dixya @ Food, Pleasure, and Health says

      April 28, 2014 at 10:38 am

      i could eat this for days...

      Reply
      • Meg van der Kruik says

        April 28, 2014 at 11:59 am

        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.

        Reply
    3. dishing up the dirt says

      April 28, 2014 at 10:49 am

      Oh meg, these sound fantastic!! Can't wait to give them a whirl!

      Reply
      • Meg van der Kruik says

        April 28, 2014 at 12:00 pm

        Thank you so much. I hope you love them!!!

        Reply
    4. Anna @ Garnish with Lemon says

      April 28, 2014 at 11:56 am

      Good grief, these look amazing! Super creative, too.

      Reply
      • Meg van der Kruik says

        April 28, 2014 at 12:00 pm

        Thank you Anna 🙂

        Reply
    5. Connie at Bird and Seed says

      April 28, 2014 at 6:09 pm

      Breakfast, lunch, dinner... this one works for all! Mmmm!

      Reply
      • Meg van der Kruik says

        April 29, 2014 at 10:17 am

        I completely agree Connie!

        Reply
    6. Daniela says

      April 28, 2014 at 9:37 pm

      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.

      Reply
      • Meg van der Kruik says

        April 30, 2014 at 12:50 pm

        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.

        Reply
    7. Stephanie @ Henry Happened says

      April 28, 2014 at 9:41 pm

      Meg, I love your Mexican recipes! I made your nacho bake (I'm sure it has a cooler name!) awhile back and it was the best thing ever. I can't wait to try this!

      Reply
      • Meg van der Kruik says

        April 29, 2014 at 10:18 am

        Awwww, thanks Stephanie I am so glad you liked it! I hope you like this one too
        🙂

        Reply
    8. [email protected] says

      April 29, 2014 at 12:55 am

      That's so smart!!

      Reply
    9. Tina Muir says

      April 29, 2014 at 6:38 am

      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!

      Reply
      • Meg van der Kruik says

        April 29, 2014 at 10:18 am

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

        Reply
    10. Allison @ Clean Wellness says

      April 29, 2014 at 7:51 am

      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!

      Reply
      • Meg van der Kruik says

        April 29, 2014 at 10:19 am

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

        Reply
    11. [email protected] says

      April 29, 2014 at 9:36 am

      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!

      Reply
      • Meg van der Kruik says

        April 29, 2014 at 10:20 am

        Thanks so much Christy!!

        Reply
    12. Jo from yummyvege says

      April 29, 2014 at 9:37 am

      They look delicious and a great tip to stop the tortillas splitting!

      Reply
      • Meg van der Kruik says

        April 30, 2014 at 12:50 pm

        Thanks Jo!

        Reply
    13. Julia Mueller says

      April 29, 2014 at 11:31 am

      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

      Reply
      • Meg van der Kruik says

        April 30, 2014 at 12:51 pm

        Thanks so much Julia!!!

        Reply
    14. Jennie @themessybakerblog says

      April 29, 2014 at 12:18 pm

      Load up my plate!

      Reply
    15. CakePants says

      April 30, 2014 at 11:37 am

      Ooh, these look nom-erific! I can totally see these working for any meal of the day.

      Reply
      • Meg van der Kruik says

        April 30, 2014 at 12:43 pm

        Thank you so much! I agree they are welcome at any meal of the day here:)

        Reply
    16. Joanne says

      May 01, 2014 at 7:11 am

      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?!

      Reply
    17. Marlene says

      May 01, 2014 at 4:44 pm

      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!

      Reply
    18. Shana says

      January 22, 2017 at 11:17 am

      I'm wondering how these would do the next day reheated in the microwave?

      Reply
      • Alissa says

        January 22, 2017 at 11:41 am

        I think they'd be fine - probably best the day you make them, but still tasty the next day. 🙂

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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