Egg Enchiladas
Wednesday, May 9th, 2007Ingredients
Instructions
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.
Prepare one tortilla at a time. Put a few drops of oil in one large skillet with the stove on medium. 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. Cover both sides of the tortilla and then move to a baking pan. 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. 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!!!!!
Serves 4-6 people.
Recipe courtesy of Jon Bansen, Double J Jerseys
February 22nd, 2008 at 2:40 pm
This has been the basic enchilada recipe in the Munoz families for over 150 years in Calif. and is still going strong.
Raleigh