Sorry, you need to enable JavaScript to visit this website.

Potatoes O’Brien Smoky Cheese Breakfast Enchiladas

  • 20 min
  • Easy
  • 2
  • Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce 6x106 ounce, (1 cup) -- 5.5 oz
  • Paprika, mild, smoked -- 1 tsp
  • Mustard, whole grain -- 2 tbsp
  • Chilli pepper, chipotle, ground -- 0.25 tbsp
  • Olive oil -- 2 tsp
  • Green bell pepper, medium diced (1/3 cup) -- 2 oz
  • Red onion, medium diced (1/3 cup) -- 2 oz
  • Potatoes, russet, flesh and skin, raw, medium diced (1 cup) -- 5 oz
  • Thyme, fresh, minced -- 1 tsp
  • Garlic, minced -- 1 tsp
  • White bean, cooked, (1/3 cup) -- 2 oz
  • Egg, whole, cooked, scrambled, (1 each) -- 2.5 oz
  • Tortilla, whole wheat, (2 each - 6") -- 12 oz
  • Chives, fresh, thinly sliced -- 1 tsp
Preparation
1
In a medium sauce pan over medium heat, combine the White Cheddar Cheddar Sauce, smoked paprika, whole grain mustard, and chipotle chile pepper. Mix well. Reserve warm.
2
In a large sauté pan over medium-high heat, add oil, peppers, onion, and potato. Sauté for 4-6 minutes until edges start to brown. Add thyme, garlic, and white beans, sauté additional 2-3 minutes or until potatoes are soft. Add reserved smoky cheddar sauce, and scrambled eggs. Combine well.
3
Warm tortillas briefly, and fill with equal portions potato blend. Roll tortillas, leaving both ends open. Plate and top with chives.
Components