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.
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Danica Donald
[email protected]This recipe is a must-try for any enchilada lover. It's easy to make and absolutely delicious.
Shojib Mahmud
[email protected]I've made this dish several times now and it's always a hit with my family and friends.
Chakela Mbele
[email protected]This recipe is a great way to use up leftover enchiladas. It's also a great dish for a lazy weekend brunch.
Joseph Lundy
[email protected]I'm not a big fan of eggs, but I loved this recipe. The enchiladas were so flavorful that I didn't even notice the eggs.
Mike McKarge
[email protected]This dish is a bit messy to eat, but it's worth it. The flavors are incredible.
Shuvo Sarker
[email protected]I love how easy this recipe is to make. I can have it on the table in less than 30 minutes.
Mourad Kannou
[email protected]This recipe is a great way to change up your breakfast routine. It's also a great dish for a potluck or brunch.
Rashu Begum
[email protected]I've never had enchiladas and eggs before, but this recipe was amazing! The flavors were so rich and complex.
Md salmansha babsha
[email protected]This dish is perfect for a quick and easy breakfast or brunch. It's also a great way to use up leftover enchiladas.
Michelle Du Plessis
[email protected]I'm not sure what I did wrong, but my enchiladas and eggs turned out dry and rubbery. I won't be making this recipe again.
Rashmi Magar
[email protected]This recipe was a little bland for my taste. I added some extra spices and it was much better.
Onunwa Ephraime
[email protected]I've made this dish several times now and it's always a crowd-pleaser. Everyone loves the combination of eggs and enchiladas.
Asim Shah
[email protected]I love this recipe! It's so simple and quick to make, and it always turns out perfectly.
Destiny Emwonkpare
[email protected]This dish was easy to make and very tasty. I used a store-bought enchilada sauce and it turned out great.
Mamun Mondol
[email protected]I made this for breakfast this morning and it was delicious! The eggs were cooked perfectly and the enchiladas were flavorful and cheesy.
Bodhi Priyo
[email protected]This dish was a bit too spicy for me, but my husband loved it. He said it was the best enchilada dish he's ever had.
Steven Keath
[email protected]I'm not usually a fan of enchiladas, but these were really good! The eggs added a nice richness and creaminess to the dish.
kingdaimon sh7
[email protected]These enchiladas and eggs were a hit with my family! The flavors were amazing and the dish was so easy to make. I will definitely be making this again.