Breakfast Enchiladas with Roasted Poblano Sauce

Instructions

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. 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. 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. 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. Bake for 20 minutes until bubbly and hot. Serve immediately (but this also makes great leftovers).

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