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Breakfast enchiladas with turkey, eggs, potatoes, cheese, and roasted poblano sauce on a plate

Breakfast Enchiladas with Roasted Poblano Sauce and Turkey

Breakfast enchiladas with roasted poblano sauce are a comforting baked breakfast dish with a tender, saucy texture and hearty filling. They are perfect for a warm morning meal or a make-ahead breakfast option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: Mexican
Calories: 163
Ingredients Method Notes

Ingredients
  

Enchilada Filling
  • 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
Assembly
  • 3-4 cups poblano sauce, slightly thinned out
  • 9-12 large corn or flour tortillas

Method
 

Preparation
  1. Heat a large skillet over medium-high heat. Add olive oil, potatoes, half of the chili powder, cumin, and salt. Cook until the potatoes are tender-crisp with some color, then transfer them to a bowl.
  2. Add the ground turkey to the same skillet with the remaining spices and salt. Break the turkey into small pieces and cook until fully done. Transfer the cooked turkey to a separate bowl.
Filling
  1. Reduce the skillet heat to low. Add the beaten eggs and gently stir until they are barely scrambled.
  2. Return the potatoes and turkey to the skillet with the eggs. Add half of the cheese and 1/2 cup of the poblano sauce, then stir until the filling is combined.
Assembly and Baking
  1. Preheat the oven to 350°F (177°C). Grease a 9×13 pan and spread a thin layer of poblano sauce across the bottom.
  2. Fill each tortilla with the egg, turkey, and potato mixture, roll it closed, and place it seam side down in the baking dish.
  3. Cover the rolled tortillas with the remaining poblano sauce and cheese.
  4. Bake for 20 minutes until the enchiladas are hot and the sauce is bubbly. Serve immediately.

Notes

Two pans may be needed to fit all 10 enchiladas depending on tortilla size, as a 9×13 pan may only hold about 6 larger tortillas. Since tortillas absorb sauce while baking, set aside some sauce and thin it with water to coat each tortilla before rolling to help keep them flexible and prevent a dry, stiff texture.