Creamy Bacon and Egg Breakfast Enchiladas

Prep 50 min
Total 1 hr 25 min
Servings 4

Pinterest

29
Print

82
Save

4
Email

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. ...MORE + LESS -

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

Hide Images

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.

Expert Tips

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.