Breakfast Enchiladas with Roasted Poblano Sauce
Total Time
45 minutes
Prep Time
15 mins
Cook Time
30 mins
Rating
4.4 out of 5 stars
(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
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Preparation
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).
Step 6
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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.
