DESCRIPTION OF SUNRISE FIESTA ENCHILADAS
Sunrise Fiesta Enchiladas offer a nutritious and delightful start to any day, combining hearty ingredients and bold flavours into a satisfying breakfast dish. These enchiladas are stuffed with lightly seasoned turkey sausage and fluffy egg whites, wrapped in whole wheat tortillas, and smothered with a zesty homemade ranchero sauce. Topped with a sprinkle of Mexican cheese and optional fresh avocado and tomatoes, this dish is perfect for a weekend brunch or a special breakfast gathering, providing a balanced meal that’s both high in protein and full of flavour.
RECIPE CATEGORY
- Breakfast
- Brunch
SERVING SIZE
10 servings
CUISINE
Mexican-American
PREPARATION/TECHNIQUES
- Sauté
- Bake
OCCASION/HOLIDAY
- Weekend Brunch
- Family Reunion
- Spring Gathering
- Cinco de Mayo Celebration
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy
- Low Fat
- High Protein
- Low Sugar
DISH TYPE
- Entrée
INGREDIENTS FOR SUNRISE FIESTA ENCHILADAS
- For the Enchiladas:
- 1 Tbsp olive oil
- 12 oz. turkey breakfast sausage
- 1 small onion, chopped
- 8 eggs (egg whites only)
- Salt and pepper, to taste
- 10 6-inch whole wheat flour tortillas
- 2 cups ranchero sauce
- 1/2 cup shredded Mexican cheese
- Optional toppings: avocado, cherry tomatoes, green onions, cilantro
- For the Ranchero Sauce:
- 1 Tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, de-seeded and chopped
- 1 tsp cumin
- 1 tsp salt
- 1 10 oz can diced tomatoes with green chiles
- 1 cup low-sodium chicken broth
- 3 Tbsp chopped cilantro
FULL NUTRITIONAL INFORMATION
- Calories: 280 per serving
- Protein: 18g
- Carbohydrates: 22g
- Fat: 12g
- Fiber: 3g
- Sodium: 450mg
PREPARATION FOR SUNRISE FIESTA ENCHILADAS
- Preheat the Oven: Set your oven to 375°F (190°C).
- Cook the Sausage: In a skillet, heat olive oil over medium heat. Add chopped onion and turkey sausage. Cook until sausage is browned.
- Prepare Eggs: In a bowl, whisk the egg whites with salt and pepper. Scramble in a non-stick skillet until just set.
- Make Ranchero Sauce: Heat olive oil in a saucepan. Sauté onion, garlic, red bell pepper, and jalapeño until soft. Add cumin, salt, tomatoes with green chiles, and chicken broth. Simmer for 10 minutes. Stir in cilantro.
- Assemble Enchiladas: Spoon scrambled eggs and sausage mixture onto each tortilla. Roll up and place seam side down in a baking dish.
- Top and Bake: Pour ranchero sauce over the enchiladas. Sprinkle with cheese. Bake for 20 minutes or until bubbly.
- Garnish and Serve: Top with optional avocado, tomatoes, green onions, and cilantro.
PREP TIME
30 minutes
COOKING TIME
30 minutes
TIPS FOR SUNRISE FIESTA ENCHILADAS
- Uniform Cooking: Chop all vegetables uniformly for even cooking in the sauce.
- Fresh Ingredients: Use fresh herbs and ripe avocados for the best flavour.
- Cheese Choice: Experiment with different types of cheese, such as pepper jack, for a spicier flavour.
- Serving: Serve hot, straight from the oven, for best taste and texture.
VARIATIONS
- Vegetarian Option: Substitute turkey sausage with a plant-based protein like soy chorizo.
- Spicy Level: Adjust the amount of jalapeño in the ranchero sauce according to your spice preference.
- Gluten-Free: Use gluten-free tortillas to cater to those with dietary restrictions.
PREPPING AND STORAGE GUIDE FOR SUNRISE FIESTA ENCHILADAS
- Refrigerator: Store leftover enchiladas in an airtight container for up to 3 days.
- Freezing: Freeze individual servings for easy reheating. Thaw overnight and reheat in the oven.