Breakfast Bacon Enchiladas - Guest Post from The Texan New Yorker

A savory, salty, not too spicy and of course, insanely delicious breakfast or brunch filled with cheese and bacon!
Course Breakfast, Brunch
Author Julie @ The Texan New Yorker, ever so slightly adapted from The Homesick Texan’s Family Table by Lisa Fain



  • 6 dried guajillo chiles if you can’t locate guajillos specifically, you can certainly sub in whatever you do find, just make sure it’s of the milder variety, such an ancho, pasilla, or New Mexican chiles. I would not recommend chipotles here, 6 of those would blow your head off
  • 2 tsp vegetable oil
  • ½ yellow onion rough chopped
  • 4 cloves garlic peeled and rough chopped
  • 1 canned chipotle in adobo with a dash of adobo sauce
  • 1 14.5 oz. can diced tomatoes, preferably fire-roasted, drained
  • 2 tsp ground cumin
  • ½ tsp dried oregano preferably Mexican oregano
  • ¼ tsp ground allspice
  • Kosher salt and fresh cracked black pepper


  • 12 corn tortillas
  • 1 lb. Monterey Jack cheese shredded
  • 12 slices thick-cut bacon cooked until crispy
  • ¼ cup chopped fresh cilantro plus more for serving
  • 12 pickled jalapeno rings homemade or store-bought
  • Whatever you choose for garnish: salsa sour cream, guacamole, chopped raw onion, etc.


  • First make the ENCHILADA SAUCE. You will need to rehydrate the dried chiles. First, tear off the stems, taking care to leave the chile as intact as possible. Poke your finger into the chile (now it’s okay to tear them a bit) and loosen the membranes and seeds. Pull out the membranes and shake out the seeds over the sink or the trash. Wear gloves for this if your skin is sensitive. Place the chiles in a medium stockpot and fill with water, enough to cover them. (They will float, so enough water to submerge them when you physically submerge the chiles with tongs; as they soften they start to sink). Set the pot on the stove over high heat, uncovered. When it comes up to a nice, rolling boil, shut off the heat and cover the pot. Let it stand for at least 20 minutes, and up to 30 minutes. When the chiles are completely soft, pick them out of the water with tongs and place them in the blender. Beware when you’re lifting the chiles out – they fill with water, so turn them upside-down over the water in the pot and drain them first. If you don’t, it can make a huge mess on the way to the blender. Don’t ask me how I know this.
  • Add 1 cup of the rehydrating liquid to the blender.
  • While the chiles are rehydrating, set a medium to large sauté pan over medium heat. Add 1 tsp vegetable oil and sauté the onion and garlic until softened and translucent. Let them cool for just a minute or two, then add them to the blender with the chiles. Also add to the blender the chipotle in adobo, plus a dash of adobo sauce, the tomatoes, cumin, oregano, allspice, plus salt and pepper to taste. Puree until very smooth.
  • Wipe out the sauté pan, add the remaining tsp of vegetable oil, then pour the enchilada sauce into it. Cook over medium-low for about 10 minutes. It will thicken slightly and darken a little bit in color. When it’s done, turn the heat to low and set aside until needed.
  • Now you can assemble the enchiladas! Preheat your oven to 350 F and grease a large baking pan (at least a 9x13”, larger if you can). Warm the tortillas, either in the microwave or over a gas stove heated to roughly medium-low, and keep them warm in a clean kitchen towel or a tortilla warmer. Transfer about ½ cup of enchilada sauce to the bottom of the baking pan. Spread the sauce out evenly over the bottom of the pan.
  • On a clean, flat work surface, lay a tortilla out and fill it down the center with about ¼ cup of shredded cheese. Now lay 1 slice of bacon on top (break them in half if need be), then a pinch of cilantro. Carefully roll the tortilla up and place it seam side down in the pan. Repeat with the remaining 11 tortillas, fitting them snugly into the pan. Pour the remaining enchilada sauce on top of the tortillas, then sprinkle evenly with the remaining cheese. Place 1 pickled jalapeno ring on each enchilada.
  • Bake in the preheated oven for 15 minutes, or until the cheese is bubbling. Sprinkle the remaining cilantro all over and serve with the garnishes. Leftovers reheat in the oven or microwave just fine.