Breakfast enchiladas with red sauce
- Preparation Time30 mins
- Cooking Time60 mins
For the red sauce
For the turkey sausage
For the tomatoes
For the scrambled eggs
For the red sauce:
1) Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 mins. Add garlic, cumin, and tomato puree and saute until puree starts to brown, another 4 to 6 mins.
2) Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 mins. Season with salt, to taste.
For the turkey sausage:
In a large bowl, mix together all the ingredients except 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 mins. Set aside.
For the tomatoes:
In a bowl, mix together tomatoes and coriander. Set aside.
For the eggs:
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 secs, then gently move curds around pan, let sit another 30 secs and repeat until eggs are just cooked, about 3 to 4 mins. Remove from heat.
To assemble enchiladas:
1) Grease a 25 by 30cm 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 tbsp 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.
2) Bake, until cheese is golden and bubbly, about 20 mins. Serve with dollop of sour cream and Sunny's Refried Beans on the side, recipe below.
For the refried beans:
1) In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 mins. Add 1 tin of pinto beans including liquid. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans.
2) Drain the second tin 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.