Enchilada and Eggs
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 cheese
- 1 3/4 cups shredded Monterey jack
- 1 cup shortening or vegetable oil
- 1/2 cup sliced green onion
- Black beans, recipe follows
- 8 to 12 eggs, cooked desired style
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