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Creamy Bacon and Egg Breakfast Enchiladas

Creamy Bacon and Egg Breakfast Enchiladas
  • Prep 50 min
  • Total 1 hr 25 min
  • Servings 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. Our “twist” is sure to make you shout. See what we did there? ...MORE+ LESS-

Ingredients

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

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 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 Information

Nutrition Facts

Serving Size: 1 Serving
Calories
1070
Calories from Fat
650
% Daily Value
Total Fat
72g
111%
Saturated Fat
35g
176%
Trans Fat
3g
Cholesterol
615mg
205%
Sodium
2770mg
115%
Potassium
580mg
16%
Total Carbohydrate
57g
19%
Dietary Fiber
1g
6%
Sugars
10g
Protein
48g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
70%
70%
Iron
30%
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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