Spicy Egg, Bacon & Potato Enchiladas

🥘 Ingredients

• bacon
  8 strips
• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  2 tbsp
• eggs
  4 eggs
• flour tortillas
  4 tortillas
• limes
  4 limes
• mexican cheese blend
  4 oz
• mild red enchilada sauce
  10 oz
• pico de gallo
  4 oz
• potatoes (into 1-inch pieces)
  24 oz
• salt
  1 tsp
• sour cream
  4 oz
• southwest spice blend
  1 oz
• water
  6 tbsp

🍳 Cookware

• medium pot
• small bowl
• medium pan
• large bowl
• 8-by-8-inch baking dish

1. 

   1

   sour cream bacon potatoes eggs pico de gallo limes flour tortillas southwest spice blend mexican cheese blend mild red enchilada sauce cooking oil butter salt black pepper water

   sour cream: 4 oz, bacon: 8 strips, potatoes: 12 oz, eggs: 4 eggs, pico de gallo: 4 oz, limes: 2 limes, flour tortillas: 4 tortillas, southwest spice blend: 1 oz, mexican cheese blend: 4 oz, mild red enchilada sauce: 10 oz, cooking oil: 2 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 6 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 475°F. Wash and dry produce. Dice potatoes . Quarter limes . Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Drain and return potatoes to pot. Stir in half the southwest spice blend, a drizzle of cooking oil, salt, and black pepper. Set aside.

   potatoes: 12 oz (into 1-inch pieces), limes: 2 limes
3. 

   3

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

   4

   Heat a medium pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 8 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.
5. 

   5

   In a large bowl , whisk together eggs, remaining sour cream, 2 tbsp water, salt, and black pepper until thoroughly combined. Melt ½ tbsp butter in pan used for bacon over medium heat. Pour in egg mixture; cook, undisturbed, until just set ⏱️ 30 seconds . Continue to cook, gently stirring in a figure-eight pattern, until curds form and eggs are scrambled to preference. Make sure to scrape around the edges of the pan frequently to ensure even cooking. Transfer to a plate.
6. 

   6

   Place a small amount of seasoned potatoes and scrambled eggs on one half of each flour tortilla. Evenly top with half the chopped bacon and one packet of mexican cheese blend. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in a 8-by-8-inch baking dish .
7. 

   7

   Pour mild red enchilada sauce over enchiladas to thoroughly coat. Sprinkle with remaining mexican cheese blend. Bake on top rack until sauce is bubbly and cheese melts ⏱️ 6 minutes .
8. 8

   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.