Breakfast Enchiladas with Red Sauce (Sunny Anderson) Recipe

Posted by
Rate It!
Breakfast Enchiladas with Red Sauce (Sunny Anderson)
Add your photo!



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

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1137.1 Kcal (4761 kJ)
Calories from fat 628.26 Kcal
% Daily Value*
Total Fat 69.81g 107%
Cholesterol 506.26mg 169%
Sodium 2009.36mg 84%
Potassium 1372.09mg 29%
Total Carbs 67.11g 22%
Sugars 16.49g 66%
Dietary Fiber 6.55g 26%
Protein 64.71g 129%
Vitamin C 49.8mg 83%
Vitamin A 0.5mg 17%
Iron 6.2mg 34%
Calcium 733mg 73%
Amount Per 100 g
Calories 146.53 Kcal (613 kJ)
Calories from fat 80.96 Kcal
% Daily Value*
Total Fat 9g 107%
Cholesterol 65.24mg 169%
Sodium 258.94mg 84%
Potassium 176.82mg 29%
Total Carbs 8.65g 22%
Sugars 2.12g 66%
Dietary Fiber 0.84g 26%
Protein 8.34g 129%
Vitamin C 6.4mg 83%
Vitamin A 0.1mg 17%
Iron 0.8mg 34%
Calcium 94.5mg 73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 27.8
  • 31

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top