Food Network: Enchilada and Eggs

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Enchilada and Eggs
Recipe courtesy Coyote Grill

Ingredients
1 pound dried Anaheim chile
3 1/2 ounces chicken base
6 1/2 ounces cornstarch
12 corn tortillas
1 3/4 cups shredded cheddar cheese
1 3/4 cups shredded Monterey jack
1 cup shortening or vegetable oil
1/2 cup sliced green onion
Black beans, recipe follows
8 to 12 eggs, cooked desired style

Instructions
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.

Black beans:
1 1/2 pounds dried black beans
3 tablespoons salt
1/2 yellow onion
1 gallon water

Boil all ingredients in a pot for about 2 1/2 hours or until beans are
tender. Remove the onion.