Eggs Taos
Ingredients:
- 4 tablespoons butter
- 1 dozen eggs
- ¼ cup water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 jar Eck’s Green Chile
- 2 packages shredded cheese; Cheddar/Jack
- 6 large flour tortillas
- 1 jar salsa
- Sour Cream (Optional)
- Avocado (Optional)
Preparation:
- Preheat oven to 350 degrees and spray a large baking dish with Pam
- In a bowl, beat eggs and water with fork and pour over melted butter, and cook until eggs start to puff (12-15 minutes).
- Take out of oven and with kitchen scissors or knife, cut tortillas in quarters to cover entire dish.
- Spread one package of cheese over top of tortillas.
- Spread Eck’s Green Chile over cheese.
- Spread jar of salsa over top of Eck’s Green Chile.
- Top off with one package of Cheese. Bake for 20 minutes.
- Serve with dollop of sour cream and/or slices of avocado.
Enchiladas
Ingredients:
- 12 corn tortillas, homemade or purchased
- Vegetable oil
- 8 to 16 oz Monterey Jack cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Eck’s Green Chile sauce
- Sour cream
Preparation:
- Put about 1/2 inch of oil in small skillet. (Lowfat alternative: Microwave tortillas in a stack in a damp paper towel or dish towel until softened, about 1 minute).
- Dip tortillas in hot oil for just a couple of seconds until softened.
- Place on paper towels in layers until cool enough to handle.
- With kitchen scissors or knife, stack 4 and cut in quarters.
- Preheat oven to 350 degrees and spray a large baking dish with Pam.
- Place one layer of tortillas in the dish which has a thin layer of sauce spread in it.
- Top with 1/3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it.
- Repeat to make 2nd and third layers.
- Sprinkle some cheese on top of sauce, if desired.
- Bake for 25-35 minutes until heated through and bubbly.