Bacon and Egg Breakfast Enchiladas

Name: Bacon and Egg Breakfast Enchiladas
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 jalapeño, seeded and chopped; 1 tablespoon chili powder; 1 teaspoon cumin; Pinch of crushed red pepper; 1 teaspoon smoked paprika; 1/2 teaspoon dried Mexican oregano; 1 teaspoon sugar; Kosher salt; Fresh ground black pepper; One 28-ounce can diced tomatoes; 1 pound thick-cut bacon; 12 large eggs, slightly beaten; 8 eight-inch corn or flour tortillas; 8 ounces shredded cheddar cheese (about 2 cups); Minced green onions; sour cream