Healthy Breakfast Enchiladas
Ingredients
The enchiladas
-
1
Tbsp
olive oil
-
12
oz.
turkey breakfast sausage
-
1
small
onion, chopped
-
8
eggs
-
Salt and pepper, to taste
-
10
6 inch
whole wheat flour tortillas
-
2
cups
ranchero sauce or your favorite enchilada sauce
-
½
cup
shredded Mexican cheese
For the Ranchero Sauce
-
1
Tbsp
olive oil
-
1
small
onion, chopped
-
3
cloves
garlic, minced
-
1
red
bell pepper, chopped
-
1
jalapeño, de-seeded and chopped
-
1
tsp.
cumin
-
1
tsp.
salt
-
1
10 oz can
diced tomatoes with green chiles
-
1
cup
low-sodium chicken broth
-
3
Tbsp
chopped cilantro
Optional Toppings
-
1
avocado, chopped
-
1
cup
cherry tomatoes, halved
-
3
Tbsp
green onions, chopped
-
Handful cilantro, chopped
Instructions
- Preheat the oven to 350°F.
- In a skillet, heat olive oil and sauté the onion until translucent, then add turkey sausage and cook until browned.
- Transfer the sausage mixture to paper towels to soak up excess grease.
- Beat the eggs with salt and pepper in a bowl, then cook in the same skillet until set, stirring occasionally.
- Mix the cooked eggs with the turkey sausage.
- Spread ½ cup of ranchero sauce in a baking dish.
- Fill each tortilla with 2 tablespoons of ranchero sauce and the sausage/egg mixture, then roll them up and place seam side down in the dish.
- Top the rolled tortillas with remaining ranchero sauce and cheese.
- Bake for 20 minutes until the cheese is melted and the sauce is bubbly.
- Serve with optional toppings.
Nutrition Facts (estimated)
Servings
10
Calories
265
Total fat
14.1g
Total carbohydrates
19.5g
Total protein
15.5g
Sodium
681.7mg
Cholesterol
0mg
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