Ingredients
6 to 8 bacon strips8 fresh mushrooms, sliced6 green onions, sliced1/3 cup chopped green pepper1 garlic clove, minced8 eggs1/4 cup sour cream3/4 cup shredded cheddar cheese, divided3 tablespoons enchilada sauce1 tablespoon butter4 large flour tortillas (10 inches)Sour cream and additional enchilada sauce, optional
Preparation
In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm.
In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat.
Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up.
Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.
