Huevos Rancheros Enchiladas

Huevos Rancheros Enchiladas

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

§  Prep Time: 35 minutes

§  Cook Time: 25 minutes

§  Total Time: 1 hour

§  Yield: 10-12 enchiladas

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.

Source  https://ohmyveggies.com

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