Brunch + Enchilada. Get it? But really, these will work any time of day. Breakfast for dinner. Breakfast for breakfast. Whatever.

I wish I could send one of these to each of you to convince you how delicious they are. They have been on our weekly meal plan for three weeks in a row because they are that good. Making the poblano sauce takes a couple extra steps but it is so so so worth it. I wrote the recipe to be an anti-multitasker nightmare as you are making the sauce at the same time you are cooking the filling. You can also whip out the sauce first or make it in advance and store it in the fridge. 

Also yes, they are ugly. Taking an appetizing picture of these was HARD. But I gave up and decided to post the recipe anyway. Hopefully yours come out prettier than mine and taste equally delicious. 




  • 1 tablespoon olive oil
  • 15oz (1/2 bag) frozen shredded hashbrowns
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tsp smoked paprika
  • 8 eggs, beaten
  • 1½ cups Mexican style cheese
  • poblano sauce (recipe below)
  • 9-12 medium corn or flour tortillas

Poblano Sauce

  • 1 tablespoons olive oil
  • 3 garlic cloves, peeled
  • 1  medium onion chopped
  • 2 poblano peppers, cut into large strips
  • 3 Tbsp butter
  • 1/4 cup flour
  • 1 cup milk (warm)
  • 1 1/2 cup vegetable or chicken broth (warm)
  • 1 teaspoon salt
  • 1 cup fresh spinach leaves


Preheat your oven to 375 degrees. Toss the onion, poblanos, and whole garlic cloves with olive oil, salt and pepper. Place on a baking sheet and roast until everything is soft and browning, around 20 minutes. Stir halfway through. 

Meanwhile, heat a large skillet to medium high heat. Add the olive oil and potatoes sauteing until golden brown and tender-crisp. Transfer to a large bowl and set aside.

In the same pan, with the heat tuned to low, add the eggs and push around gently in the pan until just slightly scrambled. Add the potatoes and your spices. Transfer back to your potato bowl as finish up the sauce. Trying to help you use minimal dishes here!

In the same skillet melt butter then whisk in flour. Cook for a couple minutes over medium heat stirring regularly until it deepens in color, about 3 minutes. Pour in the milk and broth, whisk/simmer until thick and smooth, about 5 minutes. 

Transfer your roasted goods to a blender or food processor along with your cream mixture. Toss in the fresh spinach and blend until completely combined. If you have an immersion blender just toss it all into your skillet and blend carefully. 

Add about a cup of your sauce as well as half of the cheese to the potato/egg mixture and stir well to combine. 

Reduce your oven to 350 degrees and grease a 9x13 pan. Spread a thin layer of poblano sauce over the bottom. Fill each tortilla with the egg + potato mixture and roll up; placing seam side down in the baking dish. Cover with remaining poblano sauce and cheese.

Bake for 20 minutes until bubbly and hot. This recipe makes a lot but they taste equally amazing as leftovers, trust me!

modified from A Pinch of Yum

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