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Egg Enchiladas with Roasted Poblano Sauce
COOKIE AND KATE23Ingredients
60Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 poblano pepper
- 2 tsp. extra-virgin olive oil
- 1 yellow onion (medium, chopped)
- 1 clove garlic (large, minced)
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 tsp. canela
- dashes nutmeg
- 1/2 tsp. paprika (smoked hot)
- 1/4 tsp. cayenne pepper
- 15 oz. tomato sauce (1 small can, I used Muir Glenn)
- 1/4 cup water (to thin out the sauce, optional)
- 2 roasted red peppers (small, diced, jarred or fresh)
- 4 portobello (large, mushroomed, stemmed, gills scraped out, and diced into thin one-inch strips)
- 1/2 red onion (diced)
- extra-virgin olive oil
- 8 eggs
- 1/4 cup milk
- 1/2 cup feta cheese (or queso fresco)
- 8 whole wheat tortillas (small, I used Ezekial's sprouted grain tortillas)
- sour cream
- cilantro (or chopped arugula!)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol445mg148% |
| Sodium1420mg59% |
| Potassium1040mg30% |
| Protein25g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber7g28% |
| Sugars19g |
| Vitamin A45% |
| Vitamin C15% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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