Breakfast Enchiladas with Roasted Poblano Sauce
Ingredients
-
1
tablespoon
olive oil
-
½
lb.
potatoes, peeled and diced
-
1
tablespoon
chili powder
-
1
tablespoon
cumin
-
1
teaspoon
salt, divided
-
1
lb.
ground turkey
-
5
eggs, beaten
-
1½
cups
Mexican style cheese
-
3-4
cups
poblano sauce (slightly thinned out)
-
9-12
large
corn or flour tortillas
Instructions
- Heat a large skillet over medium-high heat, add olive oil, potatoes, and half of the spices and salt; sauté until golden brown and tender-crisp, then set aside.
- In the same pan, add ground turkey and the remaining spices and salt, breaking it apart until fully cooked, then set aside.
- Lower the heat, add beaten eggs to the pan, and gently scramble. Mix in the potatoes, turkey, half the cheese, and ½ cup of poblano sauce.
- Preheat the oven to 350°F. Grease a 9x13 pan, spread a thin layer of poblano sauce on the bottom, fill each tortilla with the egg mixture, roll up, and place seam side down in the baking dish. Top with remaining poblano sauce and cheese.
- Bake for 20 minutes until bubbly and hot. Serve immediately or enjoy as leftovers.
Nutrition Facts (estimated)
Servings
9-12 enchiladas
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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