Breakfast Enchiladas
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Diethood · by Katerina Petrovska★ 5.0 (2)

Breakfast Enchiladas

NUTRITION · PER SERVING570M COOK
CAL 15%·PRO 44%
CARBS 16G22% OF CAL
9G FIBER0G ADDED3G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 19G58% OF CAL
7G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spicy breakfast enchiladas with cheesy sausage filling and creamy toppings, finished with fresh tomatoes, avocado, and cilantro. Perfect for brunch.

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Nutrition & ingredients

Ingredients

serves 10
  • 1 tablespoon olive oil
  • 12 ounces turkey sausage links, (cut up into about 1/2-inch rounds)
  • 1 green bell pepper, (diced)
  • 4 green onions, (sliced, white parts only (use the green parts for garnish))
  • salt and fresh ground black pepper, (to taste)
  • 1 can (4-ounces) diced green chiles
  • 10 (7-inch) whole wheat, low-carb flour tortillas
  • 2 cups shredded reduced fat cheddar cheese, (divided (reserve 1/2-cup for topping))
  • 6 eggs
  • ½ cup heavy cream
  • 1 cup milk, (2% or more)
  • 1 tablespoon all-purpose flour
  • ¼ to ½ teaspoon chili powder, (or to taste)
  • sour cream, (for garnish (optional))
  • 1 cup cherry tomatoes, (quartered, for garnish (optional))
  • 1 avocado, (sliced, for garnish (optional))
  • diced green peppers, (for garnish (optional))
  • freshly chopped cilantro or parsley, (for garnish (optional))
PREP
20M
SODIUM
723MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.