Name: Breakfast Enchiladas
Prep time: 30 min
Yield: 4
Ingredients: 2 tablespooons of Vegetable Oil; 2 cups of Shredded Hash Brown Potatoes; 1 small Onion, thinly sliced; Dash of Salt & Pepper; 6 Eggs, beaten; 10-12 (6-inch) Corn Tortillas; 1 package of Farmland® Thick Cut Hickory Smoked Bacon; 2 (10-oz.) cans of Red Enchilada Sauce; 1 tablespoon of Chipotle Chile Powder; 1 1/2 cups (6 oz.) of Shredded Mexican Blend Cheese

Breakfast Enchiladas

Total Time:

30 mins

Skill Level:

Advanced

Servings:

4 Servings

Breakfast goes south of the border with this quick 'n tasty recipe.

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Ingredients

Hickory Smoked Bacon, Thick Cut

2 tablespooons Vegetable Oil2 tablespooons
2 cups Shredded Hash Brown Potatoes2 cups
1 Onion1
Salt & Pepper
6 Eggs6
10-12 Corn Tortillas10-12
1 package Farmland® Thick Cut Hickory Smoked Bacon1 package
2 cans Red Enchilada Sauce2 cans
1 tablespoon Chipotle Chile Powder1 tablespoon
1 1/2 cups Shredded Mexican Blend Cheese1 1/2 cups

Instructions

Heat 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.
Brush skillet with oil; heat tortillas approximately 30 seconds on each side until softened.
Spoon egg mixture and 1 slice bacon down center of each tortilla. Roll up and place seam side down in greased 11x7x2-inch pan.
Combine enchilada sauce and chipotle chile powder; pour over enchiladas in pan. Sprinkle top with cheese.
Bake at 350ºF for 20 minutes until heated through and cheese is melted.

Home to honest-to-goodness goodness

Ingredients