Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with
cooking spray. Cook bacon in 10-inch skillet over medium heat, turning
occasionally, until very crisp. Remove bacon from skillet, reserving 1 tablespoon
drippings in skillet. Drain bacon on paper towels; crumble bacon and set aside.
Beat eggs, milk, onion powder and cumin in medium bowl with wire whisk
until well blended. Pour into skillet with bacon drippings. As mixture begins to set
at bottom and side, gently lift cooked portions with metal spatula so that thin,
uncooked portion can flow to bottom. Avoid constant stirring. Cook 5 to 7 minutes
or until eggs are thickened throughout but still moist. Do not overcook.
Pour 1/2 can of the enchilada sauce over bottom of baking dish. Fill each
tortilla with about 1/3 cup eggs, 1 tablespoon bacon and 2 tablespoons cheese; roll
up. Place seam side down on enchilada sauce in dish. Pour remaining 1 1/2 cans
enchilada sauce over filled tortillas. Top with remaining cheese and bacon.
Bake uncovered about 20 minutes or until thoroughly heated and bubbly.
Serve with sour cream and taco sauce.