Bacon and Egg Enchiladas

Name: Bacon and Egg Enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 12 slices bacon; 10 eggs; 10 8-inchs flour tortillas (8 inches in diameter); 1 teaspoons ground cumin; 118 milliliters milk; 1 teaspoons onion powder; 567 grams cans each) Old El Paso® green or red enchilada sauce; 227 grams cups shredded Mexican cheese blend

Bacon and Egg Enchiladas requires about 40 minutes from start to finish. This recipe makes 10 servings with 439 calories, 20g of protein, and 25g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. If you have ground cumin, enchilada sauce, flour tortillas, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It works well as a budget friendly main course.

Instructions

Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, withcooking spray. Cook bacon in 10-inch skillet over medium heat, turningoccasionally, until very crisp.

Ingredients you will need

Bacon

Equipment you will use

Baking Pan

Oven

Remove bacon from skillet, reserving 1 tablespoondrippings in skillet.

Ingredients you will need

Bacon

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Frying Pan

Drain bacon on paper towels; crumble bacon and set aside.

Ingredients you will need

Bacon

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Paper Towels

Beat eggs, milk, onion powder and cumin in medium bowl with wire whiskuntil well blended.

Ingredients you will need

Onion Powder

Cumin

Egg

Milk

Equipment you will use

Bowl

Pour into skillet with bacon drippings. As mixture begins to setat bottom and side, gently lift cooked portions with metal spatula so that thin,uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutesor until eggs are thickened throughout but still moist. Do not overcook.

Ingredients you will need

Bacon Drippings

Egg

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Frying Pan

Spatula

Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill eachtortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; rollup.

Ingredients you will need

Enchilada Sauce

Cheese

Bacon

Egg

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Baking Pan

Place seam side down on enchilada sauce in dish.

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Enchilada Sauce

Pour remaining 1 1/2 cansenchilada sauce over filled tortillas. Top with remaining cheese and bacon.

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Tortilla

Cheese

Bacon

Sauce

Bake uncovered about 20 minutes or until thoroughly heated and bubbly.

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Oven

Serve with sour cream and taco sauce.

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Sour Cream

Taco Sauce

Equipment

Ingredients

Servings:

12slices

bacon 10

eggs 108-inchs

flour tortillas (8 inches in diameter)1teaspoons

ground cumin 118milliliters

milk 1teaspoons

onion powder 567grams

cans each) Old El Paso® green or red enchilada sauce 227grams

cups shredded Mexican cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.