Bacon and Egg Enchiladas
Ingredients
16 oz. jar
Kowalski's Mild Enchilada Sauce, divided
12 oz.
Kowalski's Smoked Bacon
12
eggs
½ cup
milk
2 tsp.
Kowalski's Taco Seasoning
8 oz.
Kowalski's Shredded Mexican Cheese Blend, divided
12 (8")
Kowalski's Flour Tortillas
1 cup
Kowalski's Queso Blanco Dip (from the Deli Grab & Go Case), gently warmed
- garnishes, to taste: finely diced red onion, diced grape tomatoes, fresh cilantro, avocado slices and finely diced jalapeño peppers
Directions
- Preheat oven to 375°.
- Spray a 13x9" baking dish with cooking spray. Pour approx. ½ jar enchilada sauce evenly into the bottom of the dish; set aside.
- In a medium sauté pan, cook bacon over medium-low heat until crispy, adjusting heat down as necessary to ensure it does not burn (about 10 min.). Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside to drain. Chop bacon finely.
- Remove all but 2 tbsp. bacon fat from the pan.
- In a medium mixing bowl, whisk together eggs, milk and taco seasoning; pour egg mixture into bacon fat in the skillet.
- Using a spatula, stir eggs occasionally and gently while moving the pan on and off medium-low heat. Let the egg mixture heat up, then move it off the heat while stirring and distributing the heat evenly throughout. When the eggs appear to stop cooking, move them back to the heat for a few seconds, then off again to stir. Repeat until the eggs are almost done but still quite soft and glossy (3-4 min. total).
- Remove pan from heat; stir most of the bacon and most of the cheese into the egg mixture.
- Fill tortillas evenly with egg mixture; roll up. Place seam-side down in the baking dish with enchilada sauce.
- Pour remaining enchilada sauce evenly over the outer thirds of the tortillas. Pour queso down the middle third of the tortillas. Sprinkle with bacon and cheese.
- Bake until enchiladas are dark golden-brown on top and bubbly at the edges (about 18 min.); serve with desired garnishes.
