ENCHILADA AND EGGS
Provided by Food Network
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for awhile, dump out all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds.
- Preheat the oven to 375 degrees F.
- In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry.
- Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1-ounce of sauce. Toll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion.
- Serve the enchiladas and black beans with 2 eggs cooked any style.
- Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Raheem Javed
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up leftover enchiladas or eggs.
Amiro Ahmed
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them and asked for the recipe.
Hal Hutchens
[email protected]These enchiladas were a little too spicy for me, but my husband loved them. I would recommend using a milder salsa if you don't like spicy food.
Sakib Mollah
[email protected]I'm not a huge fan of eggs, but I really enjoyed these enchiladas. The combination of flavors was perfect and the eggs were cooked perfectly.
Rasha Usama
[email protected]This is a great recipe for using up leftover enchiladas. I simply added some eggs and cheese to the filling and baked them until they were heated through. It was a quick and easy meal that my family loved.
Omid Sediqi
[email protected]I made these enchiladas for my family and they loved them! The kids especially liked the cheesy filling. I will definitely be making this recipe again.
Amir Hakim
[email protected]I'm always looking for new and creative ways to use my eggs, and this recipe fits the bill perfectly. The enchiladas are delicious and they're a great way to get a healthy breakfast or lunch.
Md biplob Gazi
[email protected]These enchiladas are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Rana Shakir
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up leftover enchiladas or eggs.
Mugisa Moreen
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them and asked for the recipe.
Insan Ahmed
[email protected]These enchiladas were a little too spicy for me, but my husband loved them. I would recommend using a milder salsa if you don't like spicy food.
BAGUMA katumba John
[email protected]I'm not usually a fan of eggs, but I really enjoyed these enchiladas. The cheesy filling and flavorful sauce made them irresistible.
Ava Makris
[email protected]This is a great recipe for a quick and easy weeknight meal. The enchiladas are so versatile, you can add any toppings you like. I added some avocado and salsa, and it was perfect.
Hamza Jutt6790
[email protected]I made this for breakfast and it was a hit! The enchiladas were easy to make and they turned out so delicious. My family loved them.
Saeehd Shah
[email protected]I loved the combination of flavors in this dish. The enchiladas were savory and cheesy, while the eggs added a nice richness. I would highly recommend this recipe.
Delvin Gyamfi
[email protected]These enchiladas were amazing! The eggs and cheese were perfectly cooked, and the sauce had just the right amount of heat. I will definitely be making this again.