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?
  • Total Time 1 Hour 25 Minutes
  • Prep Time 50-mins
  • Servings 4
  • Ingredients 15


  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton
  • 1 1/2 cups sour cream
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 15 slices bacon, cut into 1/2-inch pieces
  • 10 eggs
  • 1/4 cup half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 8 Old El Paso™ flour tortillas for burritos (8 inch)
  • 2 cups shredded Mexican cheese blend (8 oz)
  • Cilantro leaves, if desired


Step 1: Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6: Bake 20 to 25 minutes or until thoroughly heated and bubbly. Garnish with cilantro leaves.


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.

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.