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1
Preheat oven to 375 degrees F.
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2
To make the red sauce: Heat the oil in a small saucepan over medium-high heat.
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3
Add onion and salt, and saute until onions start to soften, about 3 minutes.
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4
Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes.
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5
Add tomatoes and chicken broth.
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6
Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes.
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7
Season with salt, to taste.
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8
To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands.
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9
Heat the oil in a cast iron skillet over medium-high heat until pan is hot.
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10
Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes.
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Set aside.
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12
In a bowl, mix together tomatoes and cilantro.
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13
Set aside.
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14
To scramble the eggs: Whisk the eggs with the milk in a medium bowl.
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15
In a fry pan, over medium low heat, melt butter.
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16
Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes.
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17
Remove from heat.
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18
To assemble enchiladas: Grease the baking dish lightly with oil.
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19
Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla.
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20
Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese.
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21
Roll up tightly and place in the baking dish, seam side down.
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22
Repeat with remaining tortillas.
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23
Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese.
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24
Bake, until cheese is golden and bubbly, about 20 minutes.
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25
Serve with dollop of sour cream and Sunny's Refried Beans on the side.
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26
In a saucepan, heat oil over medium heat.
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27
Add garlic, jalapeno, onion and Sazon.
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28
Saute until they start to soften, about 3 minutes.
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29
Add 1 can of pinto beans including the liquid in the can.
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30
Simmer until beans heat through and soften, another 4 to 5 minutes.
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31
Using a fork or potato masher, mash the beans.
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32
Drain the second can of pinto beans and add those to the pot.
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33
Stir mixture together and cook until beans warm through.
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34
Stir in lime juice and season, to taste, with salt and pepper.
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35
Serve with Breakfast Enchiladas.
