Breakfast Enchiladas with Roasted Poblano Sauce

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pinch of yum

Total Time

45 minutes

Prep Time

15 mins

Cook Time

30 mins

Rating

(13)

Ingredients

9-12 enchiladas

1 tablespoon olive oil
1/2 lb. potatoes, peeled and diced
1 tablespoon EACH chili powder and cumin
1 teaspoon salt, divided
1 lb. ground turkey
5 eggs, beaten
1 1/2 cups Mexican style cheese
3-4 cups poblano sauce (slightly thinned out)
9–12 large corn or flour tortillas

Kid-Friendly Baking Eggs Sautéing ...

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Preparation

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Step 1

Heat a large skillet to medium-high heat. Add the olive oil, potatoes, and half of the spices and salt; sauté until golden brown and tender-crisp. Transfer to a bowl and set aside.

Step 2

In the same pan, add the turkey and half of the spices and salt. Break apart into small pieces until fully cooked. Transfer to a bowl and set aside.

Step 3

In the same pan, with the heat turned to low, add the eggs and gently push around in the pan until barely scrambled. Add the potatoes, turkey, half the cheese, and 1/2 cup of the poblano sauce to the pan with the eggs. Stir to combine.

Step 4

Preheat the oven to 350 degrees. Grease a 9×13 pan and spread a thin layer of poblano sauce over the bottom. Fill each tortilla with the egg/turkey/potato mixture and roll up; place seam side down in the baking dish. Cover with remaining poblano sauce and cheese.

Step 5

Bake for 20 minutes until bubbly and hot. Serve immediately (but this also makes great leftovers).

Chef’s notes

I had to use two pans to hold all 10 enchiladas. My 9×13 only held about 6 because of the size of tortillas we were using.

The tortillas absorb a lot while they bake, and they can get a little dry and stiff if not coated in sauce. So one little hack is to set aside a little bit of sauce and mix it with water to create a very thin sauce that you can coat each tortilla with before rolling.

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Breakfast Enchiladas with Roasted Poblano Sauce

Ingredients

Preparation

Step 1

Step 2

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Step 5

Chef’s notes

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