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

Breakfast Enchiladas with Roasted Poblano Sauce and Turkey

Breakfast enchiladas are a comforting baked meal with soft tortillas wrapped around a hearty turkey, egg, and potato filling, finished with savory poblano sauce and melted cheese. They are a satisfying choice for breakfast, brunch, or any time you want a warm, layered dish.
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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
  

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
Sauce
  • 3-4 cups poblano sauce (slightly thinned out)
Assembly
  • 9-12 large corn or flour tortillas

Method
 

Cooking Filling
  1. Warm a large skillet over medium-high heat. Add the olive oil, potatoes, half of the spices, and half of the salt. Cook until the potatoes are browned and tender-crisp, then transfer them to a bowl.
  2. Using the same skillet, cook the ground turkey with the remaining spices and salt. Break the turkey into small pieces as it cooks, then move it to a separate bowl.
  3. Reduce the skillet heat to low. Add the beaten eggs and gently stir until they are barely scrambled. Return the potatoes and turkey to the pan, then mix in half of the cheese and 1/2 cup of the poblano sauce until combined.
Assembly
  1. Heat the oven to 350°F / 175°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 up, and place it seam side down in the baking dish.
  3. Cover the rolled tortillas with the remaining poblano sauce and sprinkle the remaining cheese over the top.
Baking
  1. Bake for 20 minutes until the enchiladas are hot and bubbling. Serve immediately.

Notes

I needed two pans to fit all 10 enchiladas because the tortillas were large, and my 9×13 pan only held about 6. The tortillas absorb a lot of sauce while baking and can become dry or stiff without enough moisture, so setting aside some sauce and thinning it with water to coat each tortilla before rolling helps keep them tender.