Breakfast Enchiladas with Roasted Poblano Sauce
Serves: 9-12 enchiladas depending on tortilla size
  • 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
  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 ½ cup of the poblano sauce to the pan with the eggs. Stir to combine.
  4. 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.
  5. BAKING: Bake for 20 minutes until bubbly and hot. Serve immediately (but this also makes great leftovers).
I had to use two pans to hold all 10 enchiladas. My 9x13 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.
Recipe by Pinch of Yum at