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Preheat to 350 degrees. Grease 13x9 pan. Cook bacon until very crisp (in skillet). Keep 1 Tbsp of bacon drippings in pan. Crumble bacon and set aside.
Beat eggs, milk, onion powder, and cumin in bowl with whisk. 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 sauce over bottom of dish. Fill each tortilla with about 1/3 cup eggs, 1
tablespoon bacon and 2 tablespoons cheese and roll up. Place seam side down on
enchilada sauce in dish. Pour remaining sauce (1 1/2 cans) over filled
tortillas. Top with remaining cheese and bacon.
Bake uncovered about 20 minutes or until thoroughly heated and bubbly.