Spicy Egg, Bacon & Potato Enchiladas

🥘 Ingredients

• Mexican cheese blend
  3 c
• Southwest Spice Blend
  1 tbsp
• bacon
  8 oz
• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  1 tsp
• eggs
  4 unit
• flour tortillas
  12 unit
• lime
  2 unit
• mild red enchilada sauce
  20 oz
• paper towels
• pico de gallo
  8 oz
• potatoes
  24 oz
• salt
  1 tsp
• sour cream
  9 tbsp

🍳 Cookware

• medium pot
• small bowl
• medium pan
• large bowl
• baking dish

1. 

   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, ⏱️ 20 minutes . Drain and return potatoes to pot. Stir in half the Southwest Spice Blend (all for 4 servings), a drizzle of cooking oil , salt , and black pepper . Set aside.

   potatoes: 24 oz, lime: 2 unit, Southwest Spice Blend: 1 tbsp, cooking oil: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   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.

   sour cream: 9 tbsp
3. 

   3

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

   bacon: 8 oz, paper towels
4. 

   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, ⏱️ 45 seconds . Continue to cook, gently stirring in a figure-eight 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.

   eggs: 4 unit, butter: 1 tbsp
5. 

   5

   Place a small amount of seasoned potatoes and scrambled eggs on one half of each flour tortillas . 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.

   flour tortillas: 12 unit, Mexican cheese blend: 3 c
6. 

   6

   Pour mild red 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, ⏱️ 7 minutes .

   mild red enchilada sauce: 20 oz
7. 

   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.

   pico de gallo: 8 oz
8. 8

   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.