Grammy's Kitchen · Enchiladas · Breakfast Enchiladas with Roasted Poblano Sa
One of 122 enchiladas recipes we measured
from pinchofyum.com
13 cooks on pinchofyum.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 0% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 0% | 6% |
| vegetables and beans | 36% | 1% |
| liquid | 0% | 39% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 227 g | 1/2 lb. potatoes, peeled and diced |
| 8 g | 1 tablespoon EACH chili powder and cumin |
| 6 g | 1 teaspoon salt, divided |
| 454 g | 1 lb. ground turkey |
| 250 g | 5 eggs, beaten |
| 170 g | 1 1/2 cups Mexican style cheese |
| 3-4 cups poblano sauce (slightly thinned out) | |
| 9-12 large corn or flour tortillas |
Method: 5 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So excited for you <3 I will be snap stalking your fun this weekend and eating all the breakfast enchiladas to eat my feelings of not being on a weekend getaway :D Woohoo AZ!” — a cook, 5★