Creamy Bacon and Egg Breakfast Enchiladas

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  1. Melt butter in a saucepan over medium heat.  Add the flour and cook through for 1-2 minutes. Add all of the spices and stir to combine. Cook for a couple of minutes. 
  2. Stir in the tomato paste and cook for 1 minute. 
  3. Gradually pour in the chicken stock and whisk constantly. Add the heavy cream and stir to combine.  Bring to a simmer then season with salt and pepper. 
  4. In another non-stick pan, heat the oil over medium heat.  Add bacon and cook until crispy. Drain, reserving half of the fat in the pan. 
  5. In a large bowl, whisk together the eggs, milk, salt and pepper. Pour into the pan heated with bacon fat.  Cook low and slow until scrambled. Then remove. 
  6. Preheat oven to 180ºC. Lay out a tortilla, top with eggs on one side, bacon, cheese and cilantro. Roll up!
  7. Arrange into a greased baking dish. 
  8. Top with sauce made before and bake for 10 minute then grill for 5 minutes. 
  9. Serve topped with chopped avocado and cilantro. Enjoy!