Egg Enchiladas with Roasted Poblano Sauce

egg enchiladas with roasted pablano sauce
I don’t know where to begin with these enchiladas, so I will say this: holy smokes, they are good. Stuffed with scrambled eggs, sautéed portobello mushrooms and roasted red pepper, and smothered in a spicy, smoky homemade roasted poblano sauce with a hint of cinnamon—they’re better than good. These enchiladas are truly incredible.

Like huevos rancheros, egg enchiladas great any time of day: breakfast, brunch, lunch, or dinner. The enchiladas do require some forethought, time and effort, but they are worth it tenfold. I highly suggest making them for brunch, say, tomorrow!

roasted pablano pepper

These enchiladas were inspired by one of our stops during the Cleveland food tour last month. That Saturday, we ate breakfast in a warm, cozy café called Lucky’s. It’s nestled in Tremont, an eclectic old neighborhood in Cleveland that’s full of great restaurants and art galleries. I had heard Lucky’s had been on The Food Channel’s Diner’s, Drive-Ins and Dives, but that didn’t mean much because I don’t watch TV (I’ve never seen the show). I knew Lucky’s was going to be good when I saw their garden beside the building. It’s built behind the cute patio in raised beds that are handicap accessible for volunteers.

After sitting down and drooling over the menu, the owner, Heather, stopped by our table and shared a bit of her background and her philosophy with us. Part of her mission statement is to “offer our customers an alternative to the mass produced by committing our passion for the craft to creating good wholesome food.” Outrageously good, wholesome food is what we got.

sauteed portobellos with onions

These enchiladas are inspired by my meal that morning, which consisted of egg enchiladas underneath a savory sauce containing guajillo peppers and autumn spices, served with a side of home fries. You can see them here.

I couldn’t find guajillo peppers, so I based my sauce off Natalie’s roasted pablano enchiladas recipe, and added a bit of cinnamon and more hot spices. I admit there were a few weeks in between tasting these enchiladas and attempting to make them at home, but I think I got really close. Like I said, holy smokes. They’re good.

how to make egg enchiladas

egg enchiladas with roasted pablano sauce recipe

scrambled egg enchiladas

Egg Enchiladas with Roasted Poblano Sauce
4.7 from 3 reviews
Serves: 3-4
These enchiladas are based on Perry's Plate's recipe for Portobello and Black Bean Enchiladas with Roasted Poblano Sauce, inspired by the breakfast burritos at Lucky's Café in Cleveland, and for Heidi, who requested a breakfast casserole.
  • 1 poblano pepper
  • 2 teaspoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 large clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon cinnamon
  • dash nutmeg
  • ¼ to ½ teaspoon smoked hot paprika
  • ¼ teaspoon cayenne pepper
  • 1 15 ounce can tomato sauce (I used Muir Glenn)
  • Optional: ¼ cup water, to thin out the sauce
  • 2 small roasted red peppers, diced (jarred or fresh)
  • 3-4 large portobello mushroomed, stemmed, gills scraped out, and diced into thin one-inch strips
  • ½ red onion, diced
  • extra virgin olive oil
  • 6-8 eggs
  • ¼ cup milk
  • ½ cup feta cheese or queso fresco
  • 8 small whole wheat tortillas (I used Ezekial's sprouted grain tortillas)
  • Sour cream
  • Cilantro (or chopped arugula!)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Roast the peppers: Roast the poblano pepper (and the red peppers if you're using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Or you can place the peppers on a baking sheet under the broiler, turning once or twice, for 5 to 7 minutes. Transfer the peppers to an airtight bowl (or cover the bowl with plastic wrap) and set the bowl aside to steam for 10 minutes.
  3. Make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the yellow onion, garlic, salt, cumin, chili powder, cinnamon, nutmeg, paprika and cayenne pepper. Cook, stirring occasionally, until the vegetables have softened (about 5 minutes). Pour in the tomato sauce (and water, if you're using). Peel the pepper, discard the stem and seeds, and roughly chop. Toss the chopped pablano into the pan and simmer, uncovered, for about 5 minutes. Purée using an immersion blender (or carefully transfer to a blender or food processor) until smooth.
  4. Make the filling: Heat a medium sized pan over medium heat. Add a light drizzle of olive oil and sautée the mushrooms, red onions and roasted red pepper for about 5 to 7 minutes, stirring often. In a medium bowl, scramble the eggs with a big dash of milk, and a sprinkling of salt and pepper. Transfer the sautéed veggies to a bowl, then scramble the eggs over medium heat until they are just set (they should still be shiny). Mix the scrambled eggs with the veggies and feta cheese.
  5. Prepare the enchiladas: Spread a thin layer of sauce on the bottom of a 9x9 inch baking dish (or individual dishes). Heat tortillas individually in a small skillet for a few seconds on each side, or warm them all at once in the microwave (cover with a kitchen towel to keep them warm afterward). Spread about ⅓ cup of the filling down the middle of the tortilla and roll it up to enclose the filling. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas. Spread the remaining sauce over the enchiladas.
  6. Bake, uncovered, for about 20 minutes.
  7. Top with sour cream and chopped cilantro or arugula, if you happen to be on an arugula kick like me.
Make the sauce ahead of time! Next time I will double the recipe and freeze half of it for later. I believe this enchilada sauce would go well with all sorts of fillings, like black beans with sautéed vegetables and a melty cheese.


  1. says

    Kate, you’ve convinced me with your words and photos that I’ll have to give these enchiladas a shot! They look yum-O and I love that it has cinnamon and nutmeg! Happy Weekend :)

  2. says

    Dear god you have me salivating. I’ve wanted to try huevos ranchos for some time and now I’m pregnant, scrambled eggs are about the only form of eggs I can still eat (man I miss dippy eggs!) SO this recipe is a definite must on my to-try list. I can’t wait. :))

  3. says

    We spent the weekend in Arizona and I feel like I am still in the mood for some enchiladas…Egg enchiladas are not that common in our household menu, but this recipe looks so delicious that I am giving this a try. My family will surely be craving for this.

  4. says

    yumyumyum – I have always wondered about putting eggs in enchiladas. Would they get rubbery and overcooked? Would they get lost in other fillings? I’m so glad to read that eggs are a viable enchilada stuffer and I can’t wait to try this recipe!

  5. says

    Another Mexican dish on my to-cook list. Thank you for sharing this mouth-watering recipe. I will have to make it sometime after I make migas which sound so good too! ;.)

  6. Autumn says

    I’m weak for Mexican breakfasts! I made this a couple months ago and WOW was it amazing!!! I took your advice and doubled the poblano sauce and froze 1/2 of it. I wanted to drink that sauce with a straw and I ate several spoonfuls of it while making it! Mmmm Mmmm good!

    • says

      Autumn, I’m so glad to hear that you enjoyed the enchiladas! I was afraid that no one had actually made them, which would be such a shame because the sauce is one of my favorite things! I’m craving it just thinking about it. I think I’ll make more traditional enchiladas this fall with the same sauce, maybe more people will try it then!

      • Autumn says

        Oh I’m sure people have made them, they just must not have commented like me, until lately :) But since I wrote on your FB page and you said you like comments I figured I’ll start commenting on the ones I’ve made I can’t wait to try your more “traditional” enchiladas and then I can use my still frozen poblano sauce! … but I might not be able to wait until then and will find another excuse to use that sauce soon. YUM

        • says

          I do love comments, especially yours! Don’t wait on me to post traditional enchiladas. It’s already getting too hot to turn on the oven around here, so I think they will have to wait until fall!

  7. Annie says

    These were so good! We had them for dinner with herb smashed fingerling potatoes and peach crisps for dessert! Will definitely make these again! I made extra sauce which I might use on the black bean stuffed poblano chilies. I love your blog and your recipies, instructions are super! I’m not even a vegetarian! But I know good food and so do you! Keep on bloging cant wait to see whats next!

    • says

      Thank you very much for your great comments, Annie! I’m so glad you are enjoying my recipes, and especially glad that you were willing to put forth the effort to make this enchilada sauce! I can’t get enough of it!

  8. Nunu says

    How much sauce does your recipe yield? I want to try this recipe but I have my own enchilada sauce I want to substitute and I need to know how much to use.

    • says

      I’m so sorry, Nunu, it’s been a long time and I wish I’d made note of the amount of sauce the recipe yielded. I’m better about making those notes now! I really think you can eyeball the sauce, just put enough on so the enchiladas are covered like you see in the photos.

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