Breakfast Enchiladas

These Lighter Breakfast Enchiladas are cheesy, spicy and full of so much flavor and can easily be prepped ahead of time for a quick satisfying breakfast!

WOW so we need to talk about these enchiladas. Yes BREAKFAST enchiladas.

As you know, breakfast is the most important meal of the day so obviously you want to make sure it is good! And these Lighter Breakfast Enchiladas do not disappoint either….ohhh boy they sure do not. They're cheesy, spicy and full of tons of flavor and the best part is these enchiladas are a much healthier alternative! A cook used 6-inch whole wheat tortillas along with lean turkey br

What goes in

• 1 tablespoon olive oil
• 12 ounces. turkey breakfast sausage
• 1 small onion, chopped
• 8 eggs
• Salt and pepper, to taste
• 10 6 inch whole wheat flour tortillas
• 2 cups ranchero sauce, or your favorite enchilada sauce
• 1/2 cup shredded Mexican cheese
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, de-seeded and chopped
• 1 teaspoon. cumin
• 1 teaspoon. salt
• 1 10 ounces can diced tomatoes with green chiles
• 1 cup low-sodium chicken broth
• 3 tablespoons chopped cilantro
• 1 avocado, chopped
• 1 cup cherry tomatoes, halved
• 3 tablespoons green onions, chopped
• Handful cilantro, chopped

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide skillet, heat oil over a lively burner and sauté the onion until translucent, about 2 minutes. Add turkey sausage and cook until browned, crumbling with a spoon. Transfer sausage mixture onto paper towels to soak up excess grease and hold nearby.
3. Mix together eggs, salt and pepper in a wide bowl, beating well. In the same skillet you browned the sausage, spray with cooking spray and pour in the eggs, letting it cook without stirring until eggs have set, about 1 minute. Using a spatula, push the eggs around the pan to form large curds and continue to cook until eggs have thickened, about 6 to 7 minutes. Remove eggs from heat and mix in turkey sausage.
4. In a prepared 9×13 inch baking dish, spread a 1/2 cup of ranchero sauce (see recipe below) on the bottom. Spoon about 2 tablespoons of ranchero sauce into each tortilla, evenly divide the sausage/egg mixture and roll up, placing seam side down in the baking dish. Brush the remaining ranchero sauce on the rolled up tortillas and top with cheese.
5. Bake for 20 minutes until cheese is melted and sauce is bubbly. Serve with desired toppings and enjoy! (Makes GREAT leftovers!)
6. To make the Ranchero Sauce: In a medium saucepan, heat olive oil over a lively burner and sauté onion, garlic, bell pepper and jalapeño, about 4 to 5 minutes. Add the rest of the ingredients, except cilantro, bring to a boil then turn down heat and allow mixture to simmer about 15 minutes. Transfer to a food processor, blending until smooth, then pour mixture back into the saucepan to simmer an additional 5 minutes until sauce starts to thicken.