Breakfast Enchiladas

It had been a while since the VFW had been reunited despite the Supkos moving BACK to Nashville. And we were still missing Casey, Ryan, and Hub. (I'm missing them right NOW.) But for a Christmas brunch, I found a recipe from one of my favorite food bloggers: Pinch of Yum.

But I feel ok about posting it as my own since I made my own Poblano sauce. And because Scarlette is Gluten Free, I made one batch with flour tortillas and one with corn. These were even good the next day reheated. Oddly, I found with our Christmas Strata and the Stricker slumber parties that eggs reheat well the next day. . . Who knew?

Roasted Poblano Sauce:

3 Poblano peppers, quartered and seeded

1 Jalapeno pepper, halved and seeded

4 garlic cloves

1 onion quartered

1 tsp salt

~ Preheat oven to 375 degrees F.

~ Coat all of the above in olive oil and salt.

~ Roast for 30 minutes.

~ Blend in blender or food processor.

Enchiladas:

12 tortillas - flour or corn*

1 lb. ground turkey

3 cups shredded potatoes

4 eggs

4 T milk

2 cups shredded Mexican mix of cheeses

1 T of taco seasoning mix

1 tsp salt

1/2 tsp pepper

*If you use corn tortillas, soak in milk first for about five minutes. They get dry and crumbly if you don't.

~ If using corn tortillas, soak them now for five minutes.

~ Brown ground turkey with taco seasoning.

~ Do not drain, but set aside in bowl.

~ Beat together eggs and milk.

~ Scramble on low and just to barely set.

~ Combine in large bowl potatoes, turkey, eggs, and 1 1/2 cups of cheese.

~ Fill tortillas with mixture.

~ Place seam side down in a greased 9 x 13 Pyrex.

~ Cover with Poblano Sauce and 1/2 cup of cheese.

~ Bake at 375 degrees F for 20 minutes till cheese bubbles.

I made these the night before and put them in the fridge.

I threw them in the oven as the gang arrived.