Enchilada and Eggs Recipe

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Enchilada and Eggs
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Ingredients
10
Count
Nutrition
1645
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. 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.
  5. Serve the enchiladas and black beans with 2 eggs cooked any style.
  6. Black beans:
  7. 1 1/2 pounds dried black beans
  8. 3 tablespoons salt
  9. 1/2 yellow onion
  10. 1 gallon water
  11. Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.
  12. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1644.81 Kcal (6886 kJ)
Calories from fat 1068.41 Kcal
% Daily Value*
Total Fat 118.71g 183%
Cholesterol 525.36mg 175%
Sodium 4480.34mg 187%
Potassium 446.49mg 9%
Total Carbs 89.38g 30%
Sugars 6.83g 27%
Dietary Fiber 4.96g 20%
Protein 56.76g 114%
Vitamin C 258.5mg 431%
Vitamin A 13.5mg 450%
Iron 3.1mg 17%
Calcium 1253.7mg 125%
Amount Per 100 g
Calories 293.02 Kcal (1227 kJ)
Calories from fat 190.34 Kcal
% Daily Value*
Total Fat 21.15g 183%
Cholesterol 93.59mg 175%
Sodium 798.17mg 187%
Potassium 79.54mg 9%
Total Carbs 15.92g 30%
Sugars 1.22g 27%
Dietary Fiber 0.88g 20%
Protein 10.11g 114%
Vitamin C 46.1mg 431%
Vitamin A 2.4mg 450%
Iron 0.6mg 17%
Calcium 223.3mg 125%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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