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Breakfast Enchiladas With Roasted Poblano Sauce - Pinch Of Yum

Ingredients

• Enchiladas:
• 1 tablespoon olive oil
• ½ lb. potatoes, peeled and diced
• 1 tablespoon EACH chili powder and cumin
• 1 teaspoon salt, divided
• 1 lb. ground turkey
• 5 eggs, beaten
• 1½ cups Mexican style cheese
• 3-4 cups poblano sauce (slightly thinned out)
• 9-12 large corn or flour tortillas
• Sauce:
• 1 tablespoons olive oil
• 4 garlic cloves, peeled
• 1 onion, coarsely chopped
• 2 poblano peppers, cut into large strips
• 6 tablespoons butter
• ½ cup flour
• 2 cups milk (warm)
• 2 cups chicken broth (warm)
• 1 teaspoon salt
• 1 cup spinach leaves

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