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Spicy Egg, Bacon & Potato Enchiladas
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Spicy Egg, Bacon & Potato Enchiladas

Spicy Egg, Bacon & Potato Enchiladas

with Pico de Gallo & Lime Crema

Saucy, smothered, hearty, and delicious: This breakfast enchilada bake has everything you’re craving! You’ll start by wrapping tortillas around a filling of creamy scrambled eggs, crispy bacon, and Southwest-spiced home fries, then topping the enchiladas with zesty enchilada sauce and a sprinkle of our Mexican cheese blend. Bake until piping hot and bubbly, then drizzle with lime crema, and top with bacon crumbles and pico de gallo. Are you ready to dig into all that deliciousness, breakfast-for-dinner-lovers?

Tags:
New
Spicy
Allergens:
Milk
Eggs
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Lime

1 tablespoon

Southwest Spice Blend

4.5 tablespoon

Sour Cream

(Contains Milk)

4 ounce

Bacon

2 unit

Eggs

(Contains Eggs)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1.5 cup

Mexican Cheese Blend

(Contains Milk)

10 ounce

Enchilada sauce

4 ounce

Pico de Gallo

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1280 kcal
Fat80 g
Saturated Fat38 g
Carbohydrate96 g
Sugar12 g
Dietary Fiber3 g
Protein42 g
Cholesterol330 mg
Sodium2770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Small Bowl
Medium Pan
Paper Towel
Large Bowl
Whisk
Spatula
Baking Dish
Can Opener

Instructions

Prep & Boil Potatoes
1

• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Quarter lime. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return potatoes to pot. Stir in half the Southwest Spice Blend (all for 4 servings), a drizzle of oil, salt, and pepper. Set aside.

Make Crema
2

• 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.

Cook Bacon
3

• 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.

Make Eggs
4

• 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.

Assemble Enchiladas
5

• 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.

Top & Bake Enchiladas
6

• 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.

Finish & Serve
7

• Sprinkle enchiladas with remaining chopped bacon. Drizzle with lime crema and top with pico de gallo. • Divide between plates and serve with remaining lime wedges on the side.

Bacon is fully cooked when internal temperature reaches 145°.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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