Breakfast Enchilada.
INGREDIENTS.
8 Casa Mendosa® 10” Whole Wheat Tortillas1 tbsp. of olive oil1 small onion, chopped2 cloves minced garlic1 Jalapeno, seeded and chopped1 tbsp. chili powder1 tsp. cumin1 tsp. smoked paprika½ tsp dried Mexican oreganoSalt and pepper, to taste1 (28oz) can of diced tomatoes454 grams of thick-cut bacon12 large eggs2 cups shredded cheddar cheeseFor topping (optional) – chopped green onion, diced avocado and sour cream.
INSTRUCTIONS.
Start by preheating you oven to 350F.To make the enchilada sauce, heat oil in large sauce pan adding onions and cooking until soft. Add garlic, jalapeño and seasonings stirring until combined and fragrant. Add tomatoes and remove from heat. Once the mixture is cooled add to a blender or food processor and blend until smooth. Add mixture back into sauce pan and let simmer for 20 minutes on medium heat.In another pan, cook bacon for until crispy and place on a paper towel lined plate. Once the bacon is cooled, chop into 1-inch pieces leaving the bacon fat in the saucepan.Using the same saucepan add 12 eggs cooking for 5-7 minutes, or until scrambled.Wrap 8 tortillas in damp paper towel and warm in microwave for 1 minute.Grab a large baking dish and add thin layer of enchilada sauce to the bottom of the pan. Place a tortilla on a cutting board or smooth surface adding, ¼ cup egg mixture, 2 tbsp. cheese and 2 tbsp. chopped bacon. Roll up tortilla, place in baking dish and repeat 8 times. Top Enchiladas with the remaining sauce. Sprinkle the top of your enchiladas with remaining cheese. Bake for 15-20 minutes.Optional: top enchiladas with chopped green onion, diced avocado and sour cream before serving.
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