Breakfast Enchiladas with Roasted Poblano Sauce
Prep
15m
Cook
30m
Total
45m
This breakfast enchilada recipe features savory potatoes, seasoned ground turkey, fluffy eggs, and melted cheese, all wrapped in corn or flour tortillas and smothered in a flavorful roasted poblano sauce. A delicious and satisfying way to start the day with a touch of Tex-Mex flair.
Steps
View steps on pinchofyum.com or by saving the recipe to your
personal library.
Register for free to save this recipe.
Nutrition Facts
Per serving549 calories
Calories from
- Protein 23%
- Carbs 33%
- Fat 44%
-
Fat High 26 g 40%
-
Saturated Fat High 10 g 50%
-
Carbohydrates 45 g 15%
-
Fiber High 5 g 20%
-
Sugar 6 g 12%
-
Protein High 31 g 62%
-
Cholesterol High 176 mg 58%
-
Sodium High 940 mg 39%
% Daily Value is based on a 2,000 calorie diet.
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.
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.
More Like This
Comments
Sign in to leave a comment.