| Level: | Intermediate |
| Total: | 7 hr 30 min |
| Prep: | 20 min |
| Inactive: | 4 hr |
| Cook: | 3 hr 10 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 7 hr 30 min |
| Prep: | 20 min |
| Inactive: | 4 hr |
| Cook: | 3 hr 10 min |
| Yield: | 6 to 8 servings |
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
- 1 3/4 cups shredded Monterey jack
- 1 cup shortening or vegetable oil
- 1/2 cup sliced green onion
- Black Beans, recipe follows
- 1 1/2 pounds dried black beans
- 3 tablespoons salt
- 1/2 yellow onion
- 1 gallon water
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 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.
- Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 960 |
| Total Fat | 48 g |
| Saturated Fat | 12 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 17 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 50 mg |
| Sodium | 2047 mg |
| Serving Size | 1 of 8 servings |
| Calories | 960 |
| Total Fat | 48 g |
| Saturated Fat | 12 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 17 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 50 mg |
| Sodium | 2047 mg |
Reviews
it was a good recipie but it could have used some umf
cut out LOTS of fat by microwaving the tortillas to soften instead of putting them in oil…the cornstarch to the chile sauce is not a good addition, although making your own sauce is 100X better than anything from a can
2 oz chiles makes plenty of sauce for a dozen enchiladas; even for “American” style enchiladas swimming in sauce, 4 oz would be more than enough. There is absolutely no reason to thicken enchilada sauce with starch or flour, and straining it is a waste of time and sauce- just remove the seeds and veins before soaking (tip- hold back a bit of water and use it to rinse out the blender, with motor running- it will save you some sauce and some cleaning. I prefer a bit more complex sauce, but peppers and water is all you really need.
their really good and fill you up fast but not as good as my grandmas
The sauce is a lot of work and very messy. I halved the sauce recipe and still had way more than I could use. It has a bland flavor with a slightly bitter aftertaste.
Can’t wait to fix for friends