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.
EGG ENCHILADAS
These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.
Provided by cookiedog
Categories Breakfast
Time 45m
Yield 6 enchiladas
Number Of Ingredients 12
Steps:
- Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
- Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
- In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
- Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
- Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
- Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).
Nutrition Facts : Calories 365.2, Fat 23.5, SaturatedFat 10, Cholesterol 315.7, Sodium 861.5, Carbohydrate 23.9, Fiber 4.2, Sugar 7.2, Protein 16.8
OPEN-FACE ENCHILADAS (OR MEXICAN LASAGNE)
Long ingredient list? Pshaw! This dish comes together in minutes with cupboard staples. Easy, fast and tasty!
Provided by HopeJohnJP
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350*.
- Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
- Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
- Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
- Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
- Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
- Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
- Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
- Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!
Nutrition Facts : Calories 699.8, Fat 38.3, SaturatedFat 15.3, Cholesterol 121.4, Sodium 1358.5, Carbohydrate 52.6, Fiber 11.7, Sugar 4.3, Protein 39
OPEN-FACED ENCHILADAS
Friends made these when we visited the Army base at Garmisch, Germany back in 1976. The enchiladas are fun to make because everyone gathers around and adds their own toppings.
Provided by OahuPat Abrams
Categories Meat
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Fry each tortilla in hot oil for one minute on each side.
- In separate small skillet, dip fried tortilla into warmed enchilada sauce.
- Place on baking sheet sprayed with nonstick spray.
- Layer hamburger, cheese and onions on tortilla.
- Place in 350 oven long enough to warm and melt cheese.
- Add sour cream and tomatoes at the table.
Nutrition Facts : Calories 1095.5, Fat 81.6, SaturatedFat 28.4, Cholesterol 308.4, Sodium 299.4, Protein 84.3
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- Meanwhile, heat oil in a medium nonstick or cast-iron skillet over medium-high. Cook tortillas, one at a time, until just starting to change color, but are still limp and pliable, about 30 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Pour all but 2 tablespoons oil from skillet to a heat-proof bowl; discard when cool. Reserve 2 tablespoons oil in skillet off heat.
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