Breakfast (for dinner) Enchiladas

Our Skinny Enchilada recipe was quite the hit so we’ve decided to take our enchilada game to the next level with our Breakfast (for dinner) Enchiladas! We used ground turkey and eggs in these babies and topped them with our fave high protein cheese for a gooey melty top which we sprinkled with avocado, tomato, cilantro and green onion. Let’s just say when my plate was clean I could’ve eaten it all over again!

Breakfast (for dinner) Enchiladas (makes 6 servings):


1/2 tbsp olive oil
1lb extra lean turkey

1 tsp of italian seasoning (or a mix of your choice of herbs)

1/2 tsp garlic powder
1/2 cup onion, chopped
6 eggs
1 cup egg whites
Salt and pepper, to taste
6 large whole wheat flour tortillas

90g shredded lactose free 4% allegro cheese

Enchilada Sauce:
1/2 tbsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
1/2 cup red pepper, chopped
1 jalapeño, de-seeded and chopped
1 tsp cumin
1 tsp salt
9oz of canned, diced tomatoes with italian seasoning
1 cup organic chicken broth

150g avocado, chopped (1 medium)
1 cup cherry tomatoes, halved
1/4 cup green onions, chopped
1/4 cup cilantro, chopped

1) Make the Enchilada Sauce by heating 1/2 tbsp of olive oil over medium-high heat in a medium sized sauce pan. Sauté the onion, garlic, pepper and jalapeño for about 5 minutes then add in the rest of the ingredients and bring to a boil. Once boiling, bring down the temperature to a simmer and leave uncovered for 15 mins or until slightly reduced. Once slightly cooler, put into a food processor and blend until smooth.

2) Preheat oven to 350 degrees F. In a large saute pan heat 1/2 tbsp olive oil over medium-high heat and sauté the onion until translucent, about 2 minutes. Add turkey meat and cook until browned and crumbly. Transfer meat mixture onto a plate, getting rid of any moisture using paper towels and set aside.

3) Whisk the eggs and whites together in a bowl with salt and pepper. In the same pan you cooked the meat, pour in the eggs, letting them cook without stirring until eggs have set slightly. Using a spatula, push the eggs away from the edges of the pan, flipping gently to form large pieces of egg. Cook through (total of 5-7 minutes) then remove eggs from heat and mix the meat into the pan.

4) Using a 9×13 inch baking dish, spread ½ cup of enchilada sauce on the bottom of the dish then put 2 tablespoons of sauce onto each tortilla wrap. Then divide the egg/meat mixture into 6 then put 1/6 of each mixture into the centre of the tortillas (in a line lengthwise). Roll them up then place the wraps seam side down in the baking dish. Top with remaining enchilada sauce then cheese. Bake for 20 minutes until cheese is melted then top with the green onions, cilantro, tomatoes and avocado and ENJOY! Don’t forget your greens on the side too, this recipe is great with a side salad of keep it simple with some crudities 😉

Macronutrient Breakdown (per enchilada with 1/6 of toppings):





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