Creamy Bacon and Egg Breakfast Enchiladas

Name: Creamy Bacon and Egg Breakfast Enchiladas
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped; 2 tablespoons Gold Medal™ all-purpose flour; 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix; 1 1/2 cups Progresso™ chicken broth (from 32-oz carton); 1 1/2 cups sour cream; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 15 slices bacon, cut into 1/2-inch pieces; 10 eggs; 1/4 cup half-and-half; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 8 Old El Paso™ flour tortillas for burritos (8 inch); 2 cups shredded Mexican cheese blend (8 oz); Cilantro leaves, if desired

"We’re giving the classic bacon and egg scramble a big twist by rolling it up in tortillas and covering them with a green chile sour cream enchilada sauce. Our “twist” is sure to make you shout. See what we did there?..."

INGREDIENTS

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2 tablespoons butter

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1 medium onion, finely chopped

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2 tablespoons Gold Medal™ all-purpose flour

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1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

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1 1/2 cups Progresso™ chicken broth (from 32-oz carton)

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1 1/2 cups sour cream

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1 can (4.5 oz) Old El Paso™ chopped green chiles

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15 slices bacon, cut into 1/2-inch pieces

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10 eggs

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1/4 cup half-and-half

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1/2 teaspoon salt

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1/2 teaspoon ground cumin

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8 Old El Paso™ flour tortillas for burritos (8 inch)

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2 cups shredded Mexican cheese blend (8 oz)

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Cilantro leaves, if desired

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