Healthy Breakfast Chicken Sausage Enchiladas
By Maxine of @dontmissmyplate
"The first meal of the day is typically a favorite, and next to tacos, so are enchiladas when it comes to Mexican food! We love enchiladas because they are quick, easy, and tasty. Why not whip them up for brunch? With some asparagus and edamame to add a fresh, springtime flare. Thanks to Al Fresco's Apple Maple Breakfast Chicken Sausage links, some eggs, brown rice and black beans, you'll have a set of whole wheat tortillas stuffed with protein and smothered in low-fat enchilada sauce and cheese in no time. Enjoy! "
Healthy Breakfast Chicken Sausage EnchiladasServings: 4
What you’ll need:
1 package al fresco Apple Maple Chicken Breakfast Sausage
1 bunch of asparagus
1 cup pre-cooked, shelled edamame beans
4 tablespoons + 1 teaspoon olive oil
⅓ cup black beans, canned
1 packet (8-ounces) of shredded mozzarella cheese
8 ½ ounces green enchilada sauce
1 teaspoon taco seasoning
2 tablespoons steak seasoning
1 cup brown rice, cooked
Salt and pepper, to taste
2-4 tablespoons fat free sour cream (optional)
1 sprig of fresh cilantro, chopped (optional)
½ avocado (optional)
2 tablespoons feta cheese (optional)
- Chop the thick stems from the asparagus and peel the bottom half to remove the tougher skin. Toss in 3 tablespoons of olive oil and the steak seasoning. Bake on a parchment-lined baking tray for 12-15 minutes at 400F.
- Spoon two tablespoons of enchilada sauce into a 13 by 9-inch baking dish coated with cooking spray.
- Scrabble the eggs in 1 tablespoon of olive oil. When the eggs are set, put them aside. Finely dice the sausages. Using the same pan as the eggs, mix them with the rice and black beans in one teaspoon of olive oil. Cook for 5 minutes, adding the taco seasoning with salt and pepper to taste.
- Heat the tortillas for 30 seconds in the microwave.
- Spoon two tablespoons of the chicken mix with two tablespoons of cheese onto each tortilla about two-thirds down the middle. Fold lengthwise over the contents, then fold each edge before tightly rolling; place in the baking pan.
- Repeat and line up the tortillas, and smother them with the enchiladas sauce. Top the remaining mozzarella cheese, cover loosely with foil and bake at 350F for 15-20 minutes.
- When 5 minutes remain, reheat the edamame.
- Remove from the oven and top with fresh parsley chopped, sour cream, avocado, limes and feta. Serve hot with asparagus and edamame!