Breakfast Snacks

Potatoes O’Brien Smoky Cheese Breakfast Enchiladas

  • 0:20 TIME
  • 2 portions
  • 965 calories

Preparation

Ingredients

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

Method

  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.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 965 kcal
Protein 27 g
Fats, total 31 g
Carbohydrate, total 146 g
Sugars, total 4 g
Fats, saturated 12 g
Fiber, total dietary 4 g
Sodium 1791 mg
Calcium 489 mg
Cholesterol 109 mg
Iron 15 mg
Vitamin C 29 mg
Vitamin D 26 IU