Recipe courtesy of More Than a Mouthful Cafe
Show: $40 a Day
Episodes: Palm Springs and Palm Springs
Save Recipe Print
Total:
7 hr 30 min
Prep:
20 min
Inactive:
4 hr
Cook:
3 hr 10 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Black beans:

Directions

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 a while, dump 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. Roll 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 place in the oven and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion and serve the enchiladas and black beans with 2 eggs cooked any style.

Black beans:

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Alton Brown

Black Bean and Ginger Dungeness Crab

Recipe courtesy of Ming Tsai

San Antonio Style Goat Cheese Enchiladas

Recipe courtesy of Bobby Flay

Cornhusker Corn Casserole

Recipe courtesy of Judith Fertig

Roasted Corn Chowder with Country Cheddar Cheese

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories