Breakfast Enchiladas with Roasted Poblano Sauce
Prep
15m
·
Cook
30m
·
Total
45m
About This Recipe
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)
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Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories386kcal19%
-
Fat20g1%
-
Saturated Fat8g0%
-
Carbohydrates25g1%
-
Fiber2g0%
-
Sugar1g0%
-
Protein26g1%
-
Cholesterol138mg6%
-
Sodium494mg24%
Percent Daily Values are 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.