Ingredients
2 tablespooons
Vegetable Oil
2 tablespooons
2 cups
Shredded Hash Brown Potatoes
2 cups
1
Onion
1
Salt & Pepper
6
Eggs
6
10-12
Corn Tortillas
10-12
1 package
Farmland® Thick Cut Hickory Smoked Bacon
1 package
2 cans
Red Enchilada Sauce
2 cans
1 tablespoon
Chipotle Chile Powder
1 tablespoon
1 1/2 cups
Shredded Mexican Blend Cheese
1 1/2 cups
Directions
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.
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