Breakfast Enchiladas with Roasted Poblano Sauce

• Meat

  • 1 lb Ground turkey

• Produce

  • 1/2 lb Potatoes

• Refrigerated

  • 5 Eggs

• Condiments

  • 3 cups Poblano sauce

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Chili powder and cumin

• Bread & Baked Goods

  • 9 Corn or flour tortillas, large

• Dairy

  • 1 1/2 cups Mexican-style cheese

Found on pinchofyum.com

Description

Ingredients

• 1 tablespoon olive oil
• ½ lb. potatoes, peeled and diced
• 1 tablespoon EACH chili powder and cumin
• 1 teaspoon salt, divided
• 1 lb. ground turkey
• 5 eggs, beaten
• 1½ cups Mexican style cheese
• 3-4 cups poblano sauce (slightly thinned out)
• 9-12 large corn or flour tortillas

Directions

• 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 ½ cup of the poblano sauce to the pan with the eggs. Stir to combine.
• ASSEMBLY: Preheat the oven to 350 degrees. Grease a 9x13 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).