-
1
Preheat oven to 350 degrees .
-
2
In a large saucepan, heat the olive oil.
-
3
Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes.
-
4
Add the garlic, jalapeno, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute.
-
5
Stir in the tomatoes and remove from heat.
-
6
Blend in a food processor or blender until smooth.
-
7
Return it to heat and simmer for 20 minutes.
-
8
In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes.
-
9
Transfer the bacon to a cutting board and chop into 1-inch pieces.
-
10
Reserve the fat.
-
11
In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat.
-
12
Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes.
-
13
Remove from the skillet and season with salt and pepper.
-
14
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
-
15
Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish.
-
16
Arrange the tortillas on a work surface.
-
17
Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla.
-
18
Roll up the tortillas and arrange them in the baking dish.
-
19
Top evenly with the remaining sauce.
-
20
Sprinkle the top of the enchiladas with the remaining cheese.
-
21
Bake 15 to 20 minutes, until the cheese is melted.
-
22
Serve warm with sour cream and minced green onions.
