These amazing breakfast enchiladas make enough for about nine to twelve servings so there should be plenty for the whole family to enjoy. You can truly make this recipe your own and add in some bacon, mushrooms, or any other vegetables and make combinations you prefer.
Let's Get Started!
The Ingredients To Gather:
- 1 tablespoon olive oil
- ½ lb. potatoes
- 1 tablespoon EACH chili powder and cumin
- 1 teaspoon salt
- 1 lb. ground turkey
- 5 eggs
- 1½ cups Mexican style cheese
- 3-4 cups poblano sauce
- 9-12 large corn or flour tortillas
The Step By Step Directions To Follow:
- POTATOES: Heat a skillet to medium high heat. Add olive oil, potatoes, and half of spices and salt; saute until golden brown and tender-crisp. Set aside.
- TURKEY: In the same pan, add turkey half of the spices and salt. Break apart into small pieces until fully cooked. Set aside.
- EGGS: In the same pan, with the heat tuned to low, add eggs and push around gently in the pan until barely scrambled. Add potatoes, turkey, half the cheese, and ½ cup of the poblano sauce to pan with eggs. Stir to combine.
- ASSEMBLY: Preheat the oven to 350 degrees. Grease a pan, 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 & Enjoy!
These breakfast enchiladas are so good you may want to make them every week. Have you tried these enchiladas yet?
Let Us Know What You Thought!
Article Source: Pinch Of Yum
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no cant say that I have
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