Breakfast Enchiladas with Roasted Poblano Sauce
Ingredients
- 1 tablespoon 1 tablespoon olive oil
- 1/2 lb. potatoes, peeled and diced
- 1 tablespoon 1 tablespoon EACH chili powder and cumin
- 1 teaspoon 1 teaspoon salt, divided
- 1 lb. ground turkey
- 5 eggs, beaten
- 1 1/2 cups 1 1/2 cups Mexican style cheese
- 3-4 cups poblano sauce (slightly thinned out)
- 912 – large corn or flour tortillas
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Instructions
- POTATOES: Heat a large skillet to medium high heat. Add the olive oil, potatoes, and half of the spices and salt; saute until golden brown and tender-crisp. Transfer to a bowl and set aside.
- TURKEY: 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.
- EGGS: In the same pan, with the heat tuned to low, add the eggs and push around gently 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.
- ASSEMBLY: 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.
- BAKING: Bake for 20 minutes until bubbly and hot. Serve immediately (but this also makes great leftovers).
Source
Original recipe: View Original