Tired of the traditional fried bacon and eggs for breakfast? Bacon enchiladas for breakfast is a rare and sinful treat oozing with creaminess and savoury toppings. A little bit salty but not too spicy, this type of enchilada will make your family may find it hard to leave the breakfast table. It is highly recommended for Sunday mornings when you and your family can enjoy an extended period of time just to enjoy breakfast.
Bacon Enchiladas Recipe
- 6 dried guajillo chillies also: ancho, pasilla, New Mexican chillies or chipotles
- 1 canned chipotle in adobo including a dash of adobo sauce
- ½ yellow onion roughly chopped
- 4 cloves garlic peeled and rough chopped
- 1 can 14.5 oz. diced tomatoes drained and fire toasted
- ½ tsp. dried oregano
- ¼ tsp. ground allspice
- 2 tsp. ground cumin
- Kosher salt
- black pepper freshly ground
- 12 slices thick-cut bacon cooked until crispy
- 12 corn tortillas
- 1 lb. cheese shredded
- ¼ cup chopped fresh cilantro add more for serving
- 12 pickled jalapeno rings
Garnish (your choice)
- Sour cream
- Onions raw and chopped
- Healthier Bacon Gouda Breakfast Enchiladas
Prepare the enchilada sauce by doing the following steps:
- Rehydrate the dried chillies by tearing off the stems and deseed them by tearing off the flesh and getting rid of the seeds and membrane. Note: If you have sensitive skin, wear gloves first.
- Put the chillies inside a medium stockpot and fill it with water just enough to fully submerge the chillies. As the chilies will float, submerge them using the tongs to know the right amount. As the rehydration process takes place, you will notice that they begin to sink.
- Now, place the pot over high heat but don’t cover it with lid. When it comes into a boil, turn off the heat and cover the pot with lid. Let it rest for about 20-30 minutes.
- When the chilies are soft enough to the feel, pick them out of the water using the tongs and put them inside the blender.
- Pour 1 cup of rehydrating liquid into the blender to rehydrate the chilies.
- Set a medium or large pan over medium flame and add 1 tsp. of vegetable oi.
- Sauté the onion and garlic until they are translucent. Turn off the heat and let them cool for a while before transferring them to the blender together with the chilies.
- Also add the chipotle in adobo sauce plus a dash of adobo sauce.
- Next, put the tomatoes, oregano, cumin, allspice, salt and pepper into the blender.
- Blend the ingredients together until you make a smooth puree.
- Using the same pan where you sauté the onion and garlic, add a teaspoon of vegetable oil again and transfer the enchilada sauce into the pan. Cook it for about 10 minutes over medium-low heat. Wait until the sauce thickens and darken a bit then lower the flame. After cooking the sauce, set it aside until you need it.
You are now ready to arrange the enchiladas, so take the following steps:
- Preheat your oven to 350-degrees Fahrenheit and grease a 9×13-inch pan while you’re at it.
- Heat the tortillas using microwave or over a medium-low heat of a gas stove. Keep them warm on a tortilla warmer or a clean cloth.
- Pour half a cup of enchilada sauce onto the baking pan and spread it evenly.
- On a flat surface, work on your tortillas by laying out one piece of it and fill its center with a quarter cup of shredded cheese. Top the cheese with 1 slice of bacon and a pinch of cilantro. Gently roll the tortilla and place it into the pan with the seam facing down. Repeat this step to the remaining tortillas and pour the remaining enchilada sauce onto their top, then sprinkle with cheese.
- Put 1 pickled jalapeno ring on each enchilada roll.
- Bake the assembled enchiladas for 15 minutes or until you see the cheese bubbling on the surface.
- Before serving, sprinkle some cilantro over the enchilada and serve with your choice of garnish.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips for making Bacon Enchiladas
To make Bacon Enchiladas, make a filling and fill the tortillas. Mix together 1/4 cup cheese and 2 tablespoons of bacon and set aside. Once the enchiladas are baked, spread the remaining enchilada sauce over them. Then, top with the remaining bacon and cheese. Then, roll up the enchiladas and bake them for about 20 minutes.
You can also prepare these enchiladas the night before. You can cook the chicken and keep it in the refrigerator until you’re ready to cook it. You can also make them from leftover cooked chicken and add some cheese and green chilies. They’re ready to eat within a few hours. And they’re delicious! Once you’ve made them, you’ll be asking yourself how you ever lived without them!
The flavor of these enchiladas is heavenly. The bacon adds a richness and smokiness to the chicken. They’re a delicious way to start your day. And you’ll thank yourself for it later. The best part? They’re easy to make at home and won’t cost you a fortune. They’re also good for you. So go ahead and give it a try!
While you’re preparing the filling and preparing the enchiladas, you should coat them with nonstick cooking spray and then place them in the oven. The enchiladas are baked in the oven until the cheese has melted. For more delicious and satisfying meals, you can add a few slices of cheese and bacon to the filling. You can also make the enchiladas with a vegetarian filling or meaty ones.
How to Storage
You can bake your Bacon Enchiladas in advance and keep them refrigerated. Alternatively, you can make them the night before and then bake them in the morning. You can fill them with eggs, sausage, cheese, and bacon bits, then bake them the following day. They’ll be ready to serve in no time. Once baked, you can serve them as a quick meal. Once you’ve finished making them, you’ll love the savory flavor of this delicious dish!
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