Egg Enchiladas

Related Post: Organic Dairyman- Part 2: The Farmer Jon Bansen believes that since he converted his farm over to being organic and sustainable, he’s becomes a much better farmer, and built a better business. In this story, there may be important lessons for both farmers and the American Public.

Ingredients

• 12 eggs hard boiled, then grated
• grated cheddar cheese (equal volume as the grated eggs)
• 1 onion, grated (more if desired)
• minced olives
• 1 20 oz can Enchilada Sauce
• 10 large tortilla shells
• vegetable oil

Instructions

1. Grate boiled eggs, equal amount of cheddar cheese, and onion in a large mixing bowl. Add in minced olives. Mix together with wooden spoon until all ingredients are blended.
2. Prepare one tortilla at a time.
3. Put a few drops of oil in one large skillet with the stove on medium.
4. Warm both sides of the tortilla shell and then place in another skillet that has a few ounces of the enchilada sauce also on medium.
5. Cover both sides of the tortilla and then move to a baking pan.
6. Take several tablespoons of the egg, cheese, onion, and olive mixture and place in the middle of the tortilla. Roll up the shell and place in the baking pan. Repeat process until all mixture is used up, add in more sauce into the skillet as needed to coat shells.
7. Place each filled shell tightly against each other. Pour any remaining sauce over the enchiladas and place into a 350 degree oven. Bake for 20 to 30 minutes until the cheese is nicely melted. Eat!!!!!

Yield: Serves 4-6 people.

Recipe courtesy of Jon Bansen, Double J Jerseys