Round Two of Dining with Dimon is here! This month: Breakfast Enchiladas with an extra dose of Dimon, my dad!
I am a major fan of on-the-go breakfast burritos, but if we’re eating at home, let’s sauce it up and bake it. Layers of rich meat & potatoes, scrambled eggs, and melty cheese are rolled up in flour tortillas and baked to bubbling perfection. We made these Breakfast Enchiladas together over live video so I could walk him through cooking and assembly.
My love of cooking is inherited straight from my Italian mom. She made a great meal for our family every night growing up and most of my tips & tricks come from her. True childhood memory: being cursed with a nutritious, well-balanced, home-cooked lunch to take to school every day while my lucky friends got Lunchables. Remember those? Ouch. Sorry, Mom.
So my dad is perfectly capable of fending for himself, but otherwise doesn’t cook very much. Staying home alone for the weekend sounded like the perfect time to try out a new breakfast recipe together!
Going through a recipe with people who don’t cook often brings up some good questions. There are definitions I take for granted, like if we should use a pan or baking dish on the stove, and how deep the dish needs to be.
Even being so comfortable in the kitchen myself, talking about the recipe out loud over video brings up new ideas and tweaks. Kirk is the master of eggs in our house and his recommendation to add the green chiles to the eggs as they cooked was definitely a winner! Gotta love that cooking is endlessly customizable and ever-changing.
Breakfast Enchiladas
Ingredients
- 8 oz. frozen diced potatoes
- 1 lb. ground turkey
- 1 red bell pepper diced
- ½ onion diced
- 1½ T. montreal seasoning
- 1 t. chili powder
- 1 t. garlic powder
- ¾ cup salsa
- 8 eggs
- 2 T. milk
- 4 oz. green chiles chopped & drained
- 12 soft 6” flour tortillas
- 1½ to 2 cups cheddar or mexican-blend cheese shredded
- 14 oz. green enchilada sauce
- sour cream for serving
- cilantro roughly chopped
Instructions
- Leave the diced potatoes out to defrost, or microwave for 1-2 minutes until thawed.
- Preheat oven to 375°.
- Cook ground turkey in a large nonstick skillet over medium-high heat.
- When turkey is just starting to cook, add bell pepper, onion, and spices. Cook until meat is browned and vegetables are soft.
- Stir in salsa and potatoes. When mixture is warmed through, remove to a separate bowl.
- Reduce skillet heat to medium-low. Beat eggs and milk together and pour into the same skillet.
- Stir occasionally, scraping the bottom of the pan, until eggs begin to fluff but aren’t fully set. Fold in green chiles and remove skillet from heat.
- Assembly time! Spread the tortillas across the counter. Layer a row of cheese, scrambled eggs, and meat & potato mixture on each tortilla. Set aside a little extra cheese for topping.
- Roll tortillas up and place seam-down in a large greased baking pan. They’ll be very full – that’s okay! Any filling that falls out can just go in the bottom of the dish.
- Pour enchilada sauce evenly across the top so the tortillas are fully covered. Sprinkle with remaining cheese.
- Bake at 375° for 20-25 minutes, until enchilada sauce is bubbling.
- Top with sour cream and chopped cilantro. Serve with hot sauce!
Notes
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