Creamy Bacon and Egg Breakfast Enchiladas

Want to kick off your day in the most flavorful way? All you need is a plate of oh-so-tasty breakfast enchiladas. Our Creamy Bacon and Egg Breakfast Enchiladas recipe puts a big twist on the classic bacon and egg scramble—by rolling it up in tortillas and covering them with a tasty green chile sour cream enchilada sauce!
Prep 50 Minutes
Total Time 1 Hours 25 Minutes
Servings 4

Ingredient List

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 packet (.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 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
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 cups shredded Mexican cheese blend (8 oz)
  • Cilantro leaves, if desired
Recipe Continues Below


  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 you 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.
  • Want to switch up your breakfast enchiladas? Shredded Colby Jack or plain shredded cheddar cheeses make great substitutes for the shredded Mexican cheese blend.


  • 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;  1 1/2 High-Fat Meat;  7 1/2 Fat
  • Carbohydrate Choice: 4
*Percent Daily Values are based on a 2,000 calorie diet

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