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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
