Tuesday, April 11, 2017

Green Chile Egg Enchiladas

Mr. Awesome and I are in a CSA that gets us two dozen beautiful, local, free range eggs per week rain or shine. Sometimes we're barely eeking through to the next week and sometimes we are inundated with eggs to the point of ridiculousness. This means that I am often getting creative with things to do with eggs and this week that creative thing was this Egg Green Chile Enchilada recipe. This is a vegetarian recipe that's a great source of protein as well as being delicious. 


6 oz. of chopped green chili (canned, frozen, etc.)
Half a large onion rough chopped
Two cloves of garlic, minced
2 T. olive oil
3 c. of water, plus 1/4 c.
1/2 t. cumin
1 t. Mexican oregano
4 t. chicken or vegetable bouillon
2 T. cornstarch 
One dozen eggs, scrambled
Corn tortillas (24)
8 oz cheddar, grated


1. Preheat oven to 375°F
2. Chop half a large onion, two cloves of garlic 
3. Sauté in onion and garlic in about 2 tablespoons of olive oil, once the onion is translucent add green chili, bouillon, spices, and water and bring to a simmer.
4. Mix cornstarch with 1/4 c water and add to the simmering sauce to thicken. 
5. Cool for fifteen minutes to blend flavors.
6. Scramble one dozen eggs with some salt, pepper, and garlic powder (if you're feeling sassy) and saute them in a large saute pan. Remove from heat and put aside. 
7. Grease an 8 x 8 pan
8. Layer as follows: 1) sauce; 2) tortillas (dip the tortillas in the sauce prior to placing); 3) eggs; 4) cheese. Repeat layers until your run out of ingredients or room in the pan, ending with a layer of cheese. 
9. Bake in the oven for about an hour or until a thermometer placed in the middle reads 160F. 

Serves six.

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