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1 pack original egglife® wraps
6 eggs, scrambled
6 bacon slices, cooked
1 cup Mexican cheese, shredded
½ cup cherry tomatoes, halved
1 avocado, sliced
cilantro to garnish
Creamy Poblano Sauce Ingredients:
2 poblano peppers, sliced & seeded
½ onion
2 garlic cloves, peeled
1 tbsp olive oil
3 tbsp butter
¼ cup flour
1 cup milk (warm)
1 cup chicken broth (warm)
Creamy Poblano Sauce Instructions:
Preheat oven to 375 degrees. Toss poblano peppers, onion, and garlic cloves with oil and place on a lined baking sheet. Roast for 30 minutes. Once cool, remove skin from poblano slices.
In a saucepan on medium heat, melt butter and whisk in flour to create a thick paste. Slowly whisk for about 5 minutes until thick.
Add poblanos, onion, garlic and half of the creamy mixture to a food processor and pulse until smooth.
Enchilada Instructions:
Preheat the oven to 350 degrees. Spray a 9×13″ pan with non-stick cooking spray.
Cut cooked bacon into small pieces.
In a medium skillet, scramble eggs. Add bacon pieces and ¼ cup of cheese to the scrambled eggs.
Place egg mixture down the center of each wrap.
Roll the wraps tightly and place in a baking dish seam side down. Repeat for remaining wraps.
Add creamy poblano sauce over wraps. Sprinkle remaining cheese.
Bake for 15-20 minutes until warmed through and cheese is melted. Top with cherry tomatoes, avocados and garnish with cilantro. Enjoy!
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