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Breakfast Enchiladas with Roasted Poblano Sauce
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Prep Time
15m
Cook Time
30m
Total Time
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.
Ingredients
Servings:
9
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
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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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories386kcal19%
-
Fat20g1%
-
Saturated Fat8g0%
-
Carbohydrates25g1%
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Fiber2g0%
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Sugar1g0%
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Protein26g1%
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Cholesterol138mg6%
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Sodium494mg24%
Percent Daily Values are based on a 2,000 calorie diet.