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Green Chile Breakfast Enchilada Casserole

April Anderson
  • 60 minutes
  • Serves 8

INGREDIENTS

Cooking spray

2

slices bacon (cut into 1/2-inch pieces)

1/2

yellow onion (diced)

10 oz

hashbrowns

1 4 ounce can

diced green chile

1 15 ounce can

pinto beans, drained

2 tsp

chili powder

1 tsp

cumin

1 tsp

kosher salt

2 cups

shredded pepper jack cheese

4

small flour tortillas (cut into strips)

10

eggs (beaten with 1/2 teaspoon salt)

Chopped cilantro (for garnish)

Sour cream (for garnish)