Check out this Breakfast goes south of the border with this quick ‘n tasty recipe.
Farmland
Breakfast Enchiladas
Breakfast goes south of the border with this quick 'n tasty recipe.
Prep Time30 mins.
DifficultyHard
Serves4
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
Directions
1. 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.
2. Brush skillet with oil; heat tortillas approximately 30 seconds on each side until softened.
3. Spoon egg mixture and 1 slice bacon down center of each tortilla. Roll up and place seam side down in greased 11x7x2-inch pan.
4. Combine enchilada sauce and chipotle chile powder; pour over enchiladas in pan. Sprinkle top with cheese.
5. Bake at 350ºF for 20 minutes until heated through and cheese is melted.