FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Egg Enchiladas With Roasted Poblano Sauce

1 fave
Nutrition per serving    (USDA % daily values)
CAL
679
FAT
98%
CHOL
290%
SOD
175%

Comments

Add a comment

Ingredients for 3 servings

1 poblano pepper

2 teaspoons extra virgin olive oil

1 medium yellow onion, chopped

1 large clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon cinnamon

dash nutmeg

1/4 to 1/2 teaspoon smoked hot paprika

1/4 teaspoon cayenne pepper

1 can tomato sauce (I used Muir Glenn)

Optional: 1/4 cup water, to thin out the sauce

2 small roasted red peppers, diced (jarred or fresh)

3-4 large portobello mushroomed, stemmed, gills scraped out, and diced into thin one-inch strips

1/2 red onion, diced

extra virgin olive oil

6-8 eggs

1/4 cup milk

1/2 cup feta cheese or queso fresco

8 small whole wheat tortillas (I used Ezekial’s sprouted grain tortillas)

You might also like

Teriyaki Chicken
David Lebovitz
Balsamic Roasted Roots + Spinach Sauce
Sprouted Kitchen
Fried Egg Sandwich With Sriracha
Tokyo Terrace
Beef Teriyaki
No Recipes
Salmon With Soy-Honey And Wasabi Sauces
Lulu Powers
Oatmeal Blueberry Applesauce Muffins
Joy The Baker
Pasta With 5-Minute Cherry Tomato Sauce
Pamela Salzman
Chicken With Mustard Cream Sauce
The Pioneer Woman
Creamy Mushroom Whiskey Steak Sauce Recipe
Steamy Kitchen
Teriyaki Salmon With Noodles
Donal Skehan