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Creamy Bacon and Egg Breakfast Enchiladas

Name: Creamy Bacon and Egg Breakfast Enchiladas
Prep time: 50 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped; 2 tablespoons all-purpose flour; 1 package Old El Paso™ chicken taco seasoning mix; 1 1/2 cups chicken broth; 1 1/2 cups sour cream; 1 can (127 mL) Old El Paso™ chopped green chilies; 1 pkg (375 g) bacon, cut into 1/2-inch pieces (about 11 slices); 10 eggs; 1/4 cup half-and-half; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 8 Old El Paso™ Large Flour Tortillas (8 inch); 2 cups shredded Mexican cheese blend; Cilantro leaves, if desired

Prep 50 min
Total 1 hr 25 min
Servings 4

We’re giving the classic bacon and egg scramble a big twist by rolling it up in tortillas and covering them with a green chile sour cream enchilada sauce.

September 28, 2017

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1 package Old El Paso™ chicken taco seasoning mix
1 1/2 cups chicken broth
1 1/2 cups sour cream
1 can (127 mL) Old El Paso™ chopped green chilies
1 pkg (375 g) bacon, cut into 1/2-inch pieces (about 11 slices)
10 eggs
1/4 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon ground cumin
8 Old El Paso™ Large Flour Tortillas (8 inch)
2 cups shredded Mexican cheese blend
Cilantro leaves, if desired

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2

In 2-quart saucepan, heat butter over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until softened. Add flour and taco seasoning mix; cook 2 minutes. Beat in chicken broth with whisk; heat to boiling. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in sour cream and green chilies. Set aside.
3

Meanwhile, in 12-inch skillet, cook bacon 6 to 7 minutes over medium heat, turning occasionally, until crisp. Remove bacon from skillet. Reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside.
4

In medium bowl, beat eggs, half-and-half, salt and cumin with whisk until well blended. Cook in same skillet with drippings over medium heat 4 to 5 minutes, stirring frequently, until eggs are set.
5

Spread 1 cup of the sauce over bottom of baking dish. Fill each tortilla with about 1/2 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on sauce in baking dish. Pour remaining sauce over filled tortillas. Top with remaining cheese and bacon.
6

Bake 20 to 25 minutes or until thoroughly heated and bubbly. Garnish with cilantro leaves.

Diced red onions and avocado make a nice garnish in addition to the cilantro.
If would like to add a little more heat to your breakfast enchiladas, finely chop a serrano chile, and add to the onion in the sauce.