Creamy Bacon and Egg Breakfast Enchiladas

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. Our “twist” is sure to make you shout. See what we did there?
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50 Minutes Prep
1 Hour 25 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1/2 teaspoon salt
  • Small check mark in a circle icon 1 medium onion, finely chopped
  • Small check mark in a circle icon 2 tablespoons Gold Medal™ all-purpose flour
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • Small check mark in a circle icon 1 1/2 cups Progresso™ chicken broth (from 32-oz carton
  • Small check mark in a circle icon 1 1/2 cups sour cream
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 15 slices bacon, cut into 1/2-inch pieces
  • Small check mark in a circle icon 10 eggs
  • Small check mark in a circle icon 1/4 cup half-and-half
  • Small check mark in a circle icon 1/2 teaspoon ground cumin
  • Small check mark in a circle icon 8 Old El Paso™ flour tortillas for burritos (8 inch)
  • Small check mark in a circle icon 2 cups shredded Mexican cheese blend (8 oz)
  • Small check mark in a circle icon Cilantro leaves, if desired
Preparation
  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 chiles. 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.
Nutrition
1 Serving: Calories 1070; Calories from Fat 650; Total Fat 72g; Saturated Fat 35g; Trans Fat 3g; Cholesterol 615mg; Sodium 2770mg; Potassium 580mg; Total Carbohydrate 57g; Dietary Fiber 1g; Sugars 10g; Protein 48g; % Daily Value*: Vitamin A 45%, Vitamin C 10%, Calcium 70%, Iron 30% Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 7 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.