These enchiladas are a delicious way to use leftover Easter eggs. They’re easy enough for a weekday, and fancy enough for a weekend brunch! This is a iFit staff favorite for Easter—even amongst hard boiled egg haters! But try it anytime of year, ‘cause your taste buds are gonna love ‘em!
Recipe Type: Mexican
Serving Size: 1 enchilada
Makes 8 servings
- 3 cups potatoes
- ½ pound country sausage
- 8 hard boiled eggs, peeled and chopped
- 1 cup bell peppers, chopped
- ½ teaspoon black pepper
- 16 ounces salsa verde, divided
- 8 whole wheat tortillas
- ¼ cup pepper jack cheese, shredded
- 1 avocado, diced
- 1 cup tomatoes, chopped (I like to use cherry tomatoes)
- For quick cooking, I like to microwave my potatoes. Pierce with a fork, then microwave on high for about 2–3 minutes until soft, then peel and chop them.
- While potatoes are microwaving, cook country sausage until browned and cooked through.
- In a large bowl, mix the eggs, potatoes, sausage, bell peppers, salt, and pepper.
- Pour 1 cup of salsa verde into a 9×13” pan.
- Place ⅛th of mixture inside each tortilla.
- Roll the tortillas up, then place in the pan. Repeat with remaining tortillas.
- Top with remaining salsa verde and the cheese.
- Bake at 350°F for 15 minutes, until the cheese is melted and the enchiladas are heated through.
- Top with avocado and tomatoes.
|NUTRITIONAL INFO||PER SERVING|
|Calories||420 (190 from fat)|
|Carbohydrate||42g (6g dietary fiber, 6g sugar)|
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.