Enchiladas de desayuno cremosas de bacon y huevo

Ingredientes

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 tablespoons Gold Medal™ all-purpose flour
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 1/2 cups sour cream
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 15 slices bacon, cut into 1/2-inch pieces
• 10 eggs
• 1/4 cup half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 2 cups shredded Mexican cheese blend (8 oz)
• Cilantro leaves, if desired

Preparación

1. 1

   Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2. 2

   In 2-quart saucepan, heat butter over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until softened. Add flour and taco seasoning mix; cook 2 minutes. Beat in chicken broth with whisk; heat to boiling. Cook 1 to 2 minutes or until thickened. Remove from heat; stir in sour cream and green chiles. Set aside.

3. 3

   Meanwhile, in 12-inch skillet, cook bacon 6 to 7 minutes over medium heat, turning occasionally, until crisp. Remove bacon from skillet. Reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside.

4. 4

   In medium bowl, beat eggs, half-and-half, salt and cumin with whisk until well blended. Cook in same skillet with drippings over medium heat 4 to 5 minutes, stirring frequently, until eggs are set.

5. 5

   Spread 1 cup of the sauce over bottom of baking dish. Fill each tortilla with about 1/2 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll up. Place seam side down on sauce in baking dish. Pour remaining sauce over filled tortillas. Top with remaining cheese and bacon.

6. 6

   Bake 20 to 25 minutes or until thoroughly heated and bubbly. Garnish with cilantro leaves.