Breakfast Enchiladas with Red Sauce
Breakfast Enchiladas with Red Sauce might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 171 calories, 19g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up thyme leaves, brown sugar, chicken broth, and a few other things to make it today. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pastry as a dessert. It is a reasonably priced recipe for fans of Mexican food.
Instructions
Watch how to make this recipe.
Special equipment: 10 by 12-inch baking dish
Preheat oven to 375 degrees F.
Heat the oil in a small saucepan over medium-high heat.
Add onion and salt, and saute until onions start to soften, about 3 minutes.
Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes.
Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.
To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands.
Heat the oil in a cast iron skillet over medium-high heat until pan is hot.
Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.
In a bowl, mix together tomatoes and cilantro. Set aside.
Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter.
Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes.
To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese.
Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas.
Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese.
Bake, until cheese is golden and bubbly, about 20 minutes.
Serve with dollop of sour cream and Sunny's Refried Beans on the side.
In a saucepan, heat oil over medium heat.
Add garlic, jalapeno, onion and Sazon.
Saute until they start to soften, about 3 minutes.
Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans.
Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper.
Serve with Breakfast Enchiladas.