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Bacon, Egg, and Cheese Enchiladas
Ingredients
  • Cooking spray, for the baking dish
  • 10 pieces cooked bacon, crumbled, plus more for serving
  • 1 ⁄2 (8-oz.) bag  Tillamook Farmstyle Thick Cut Shredded Mexican 4 Cheese (about 1 c.)
  • 8 (8") flour tortillas
  • 12 large eggs
  • 1 ⁄3 c. whole milk
  • Kosher salt
  • 1 (10-oz.) can red enchilada sauce
  • 1 (8-oz.) bag  Tillamook Fine Cut Shredded Mexican Blend Cheese (about 2 c.)
  • Green onion, thinly sliced, for garnish
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