breakfast enchiladas with roasted poblano sauce

Breakfast Enchiladas – with scrambled eggs, chili potatoes, spicy turkey, cheese, and a homemade roasted poblano sauce. SUPER yummy! Love this recipe for breakfast, brunch, or brinner.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Full instructions visit @pinchofyum

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