Spicy Egg, Bacon & Potato Enchiladas

• While potatoes cook, in a small bowl, combine half the sour cream with juice from one lime wedge (two wedges for 4 servings). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop bacon. Wipe out pan and let cool slightly.

• In a large bowl, whisk together eggs*, remaining sour cream, 2 TBSP water (4 TBSP for 4 servings), salt, and pepper until thoroughly combined. • Melt ½ TBSP butter (1 TBSP for 4) in pan used for bacon over medium heat. Pour in egg mixture; cook, undisturbed, until just set, 30-45 seconds. • Continue to cook, gently stirring in a figureeight pattern, until curds form and eggs are scrambled to preference. (TIP: Make sure to scrape around the edges of the pan frequently to ensure your scrambled eggs cook evenly!) Transfer to a plate.

• Place a small amount of seasoned potatoes and scrambled eggs on one half of each tortilla. Evenly top with half the chopped bacon (you’ll use the remaining bacon to top the enchiladas) and one packet of Mexican cheese blend (two packets for 4 servings). TIP: You may not use all the potatoes—save the rest to serve on the side! • Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4) or a large ovenproof pan.

• Pour enchilada sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Sprinkle with remaining Mexican cheese blend. • Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes.