Creamy Bacon and Egg Breakfast Enchiladas
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
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Recipe Continues Below
Preparation
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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.
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; 1 1/2 High-Fat Meat; 7 1/2 Fat
- Carbohydrate Choice: 4
*Percent Daily Values are based on a 2,000 calorie diet
