Breakfast Enchiladas With Roasted Poblano Sauce

Friends, these are BREAKFAST ENCHILADAS. Wait tho let me say that again: break-fast-en-chi-la-das. That you are going to make in your own house and then devour as breakfast (and lunch and dinner and midnight snack) for the foreseeable days ahead. That are going to make you either a breakfast hero to yourself or a breakfast hero to the world’s luckiest souls who get to share this pan of cheesy goodness with you.

Breakfast Enchiladas With Roasted Poblano Sauce

Prep Time: 15 mins
Cook Time: 30 mins
Yield: 9–12 enchiladas depending on tortilla size 1x

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 lb. potatoes, peeled and diced
• 1 tablespoon EACH chili powder and cumin
• 1 teaspoon salt, divided
• 1 lb. ground turkey
• 5 eggs, beaten
• 1 1/2 cups Mexican style cheese
• 3-4 cups poblano sauce (slightly thinned out)
• 9–12 large corn or flour tortillas

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)

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