Breakfast Enchiladas
Total Time30 mins
Skill LevelAdvanced
Servings4
Rating
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Total Time30 mins
Skill LevelAdvanced
Servings4
Rating
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Key IngredientHickory Smoked Bacon, Thick Cut, 12 oz.
AboutBreakfast goes south of the border with this quick 'n tasty recipe.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
2 tablespooons Vegetable Oil 2 cups Shredded Hash Brown Potatoes 1 Onion Salt & Pepper 6 Eggs 10-12 Corn Tortillas 1 package Farmland® Thick Cut Hickory Smoked Bacon 2 cans Red Enchilada Sauce 1 tablespoon Chipotle Chile Powder 1 1/2 cups Shredded Mexican Blend Cheese
Key IngredientHickory Smoked Bacon, Thick Cut, 12 oz.
Hickory Smoked Bacon, Thick Cut, 12 oz.Key IngredientHickory Smoked Bacon, Thick Cut, 12 oz.
Directions
1Heat oven to 350ºF. Heat oil in skillet over medium-high heat. Sauté hash browns and onion until browned. Add eggs, salt and pepper; cook and stir gently until eggs are done and mixture is still moist. Set aside, covered.
2Brush skillet with oil; heat tortillas approximately 30 seconds on each side until softened.
3Spoon egg mixture and 1 slice bacon down center of each tortilla. Roll up and place seam side down in greased 11x7x2-inch pan.
4Combine enchilada sauce and chipotle chile powder; pour over enchiladas in pan. Sprinkle top with cheese.
5Bake at 350ºF for 20 minutes until heated through and cheese is melted.
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