Bacon Egg and Cheese Enchiladas
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
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
Preheat oven to 350° with a rack in the upper third. Grease a 9-by-13 baking dish with cooking spray.
In a medium bowl combine bacon and the ½ bag of Tillamook Farmstyle Thick Cut Shredded Mexican 4 Cheese. Divide among tortillas.
Loosely roll each tortilla up and arrange them seam-side down in a single layer in the prepared baking dish, ends facing the long sides of the dish (tortillas should be just loose enough to fill up the pan as if they were filled enchiladas).
In a large bowl whisk eggs, milk, and 1/2 teaspoon salt. Rather than pouring the egg mixture over the top of the tortillas, pour it down the long sides of the baking dish, so it can fill into rolled tortillas. Tilt the baking dish a bit to evenly distribute egg mixture inside the rolled tortillas.
Cover baking dish with foil and bake until eggs are just set, about 35 minutes. Uncover and top with enchilada sauce and the 2 cups of Tillamook Fine Cut Shredded Mexican Blend Cheese. Switch oven to broil and broil until cheese is just melted and golden, 2 to 4 minutes more. Sprinkle with green onion and remaining slice of crumbled bacon and serve.