Breakfast Enchiladas are a hearty breakfast (or brunch) that feeds a crowd. It’s perfect for times when you are hosting guests, or nights when you want to have breakfast for dinner.
Breakfast Enchiladas are filled with scrambled eggs, spicy hashbrowns, sautéed onions and mushrooms, and black beans and topped with poblano cream sauce and melted monterrey jack cheese.
Add the potatoes and season with the paprika, chipotle chile powder, salt and pepper. Stir every few minutes, until the hash browns are lightly browned.
While the hash browns are cooking, melt the butter in a skillet over medium heat. Once melted, add the onions and cook for 2 minutes before adding the mushrooms.