Breakfast Enchiladas with Roasted Poblano Sauce

• olive oil↗1 tablespoon
• potatoes, peeled and diced↗0.5
• chili powder and cumin1 tablespoon
• salt, divided↗1 teaspoon
• ground turkey↗1
• eggs, beaten↗5
• Mexican cheese↗1.5 cup
• poblano sauce (slightly thinned)↗
• large corn or flour tortillas9

Step-by-step instructions

1. 1

   POTATO: Heat a large skillet over medium‑high heat. Add olive oil, potatoes and half of the spices and salt; fry until golden‑brown and crispy. Transfer to a bowl and set aside.

2. 2

   TURKEY: In the same skillet add the ground turkey and the remaining spices and salt. Break it up into small pieces until fully cooked. Transfer to a bowl and set aside.

3. 3

   EGGS: In the same skillet, reduce heat to low, add the beaten eggs and gently stir until they just begin to set. Add the potatoes, turkey, half of the cheese and ½ cup of the poblano sauce to the skillet with the eggs. Mix together.

4. 4

   ASSEMBLY: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish and spread a thin layer of poblano sauce on the bottom. Fill each tortilla with the egg/turkey/potato mixture and roll up; place seam side down in the baking dish. Top with the remaining poblano sauce and cheese.

5. 5

   BAKING: Bake for 20 minutes until bubbly and hot. Serve immediately (but it also works great for leftovers).