Ingredients

For Green Chile Sauce: 2 teaspoons  canola oil 3/4 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 For Burritos: 3 slices  bacon 1/2 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) 3/4 cup  finely shredded sharp cheddar cheese (4 ounces) :  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.

Description

Smothered Green Chile Breakfast Burritos, Recipe

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