Ingredients
- SpinneysFOOD Green Capsicum 1
- Brown onion 1, medium
- Hot smoked turkey sausage 450g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tbsp
- Old El Paso Enchilada Kit – Cheesy Baked 1 x 663g
- SpinneysFOOD Organic Free-Range Eggs 6, large
- Havarti cheese 230g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Cracked, to taste
- SpinneysFOOD Fresh Coriander A handful
- Red onion ½, small
- Limes 2
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Breakfast enchiladas
Mexican 20 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Finely dice the capsicum and brown onion. Dice the sausage into small cubes and set aside.
- Heat the oil in a large non-stick pan over a medium-high heat. Sauté the capsicum and onion until softened and translucent, approx. 5 minutes. Push to one side and add the turkey sausage to the pan. Fry the sausage for a bit before adding the seasoning. Add the seasoning packet and sauté, mixing with the onion-capsicum mixture, for 6-8 minutes or until golden. Add the eggs and cook for 1-2 minutes, until the eggs are just set and lightly scrambled. The mixture should still be a little wet.
- Spread half the packet of enchilada sauce in a 30cm x15cm rectangular baking dish.
- Fill each tortilla with the sausage and egg mixture, roll them up and place them in the baking dish seam side down in the sauce. Pour the remaining enchilada sauce over the tortillas, grate over the havarti cheese. Season with salt and pepper. Bake for 15 minutes, uncovered, until the cheese has melted.
- Meanwhile, roughly chop the coriander and dice the onion. Slice the limes into wedges.
- When the enchiladas are ready to serve, scatter over the feta or cotija cheese, coriander and onion. Serve with lime wedges on the side.