Nutrition per serving may change if servings are adjusted.
Green Chile Sauce
2 teaspoons canola oil
¾ cup minced onion
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
2 cups reduced-sodium chicken broth
3 slices bacon
½ cup chopped onion
1 clove garlic, minced
4 cups precooked shredded potatoes (see Note) or frozen hash browns
2 large eggs, lightly beaten
6 8-inch whole-wheat tortillas, warmed if desired (see Tip)
¾ cup finely shredded sharp Cheddar cheese (4 ounces)
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add minced onion and 2 cloves garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes. Set aside.
To prepare burritos: Meanwhile, cook bacon in a large skillet, preferably cast-iron, over medium-high heat until crisp, about 4 minutes. Transfer to a plate lined with paper towel. Crumble when cooled.
Add chopped onion and 1 clove garlic to the pan and cook, stirring, for 1 minute. Stir in potatoes. Pat the mixture down evenly and cook, without stirring, for 2 minutes. Scrape up the browned bits, pat back down again and continue cooking without stirring for about 2 minutes more. Repeat until the potatoes are golden brown with some crisp edges, about 2 minutes more.
Reduce heat to low. Stir ¼ cup sauce and eggs into the potato mixture and cook, stirring frequently, until the eggs are just set, 1 to 2 minutes. Stir in the bacon and remove from the heat.
Divide the potato-egg mixture among tortillas. Roll each into a burrito and arrange seam-down on plates or a platter. Reheat the sauce, spoon over the burritos and sprinkle with cheese. Serve immediately.
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, about 5 minutes.
Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.
380 calories;16 g fat(6 g sat); 4 g fiber; 44 g carbohydrates; 15 g protein; 36 mcg folate; 86 mg cholesterol; 7 g sugars; 0 g added sugars; 826 IU vitamin A; 131 mg vitamin C; 222 mg calcium; 3 mg iron; 744 mg sodium; 350 mg potassium
Vitamin C (218% daily value), Calcium (22% dv)
This was an excellent recipe. While I was roasting the chiles, I was thinking, "This better be worth it. It would be so much easier to buy a couple cans of chopped chiles." Well it was worth it. My husband absolutely loved the recipe. It's good enough that I will fix it next time my kids are home from college.