Eggchilada Recipes

Steps:

• Beat eggs and pour into a non-stick skillet over medium heat.
• Swirl pan over heat as you draw a large spoon across sides scraping into center of skillet.
• Cook until eggs are thickened, but still moist. Fold in salsa and cheese.
• Spread egg mixture down center of tortilla. Roll tortilla around eggs.
• Garnish with salsa and sour cream, if desired.

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.

Steps:

• Fry bacon until crisp.
• Saute vegetables in a little butter.
• Beat eggs & water.
• Cook eggs in 2 T. butter until firm.
• Add vegetables and bacon (crumbled).
• Put 1/3 cup egg mixture into each tortilla and then role up.
• Place each, side by side, into a 9" x 13" baking dish. Repeat until all ingredients are used.
• Bake at 350 degrees for 30 minutes.
• Option: Cheese may be added to eggs, sauce or sprinkled over the top.