Breakfast Enchiladas at Blue Moon Café and Blue Moon Too
Breakfast Enchiladas at Blue Moon Café and Blue Moon Too
Ingredients
* 1 28-oz. can of tomato sauce
* 1 6-oz. can of tomato paste
* 2 oz. chili powder
* 1 oz. cayenne pepper
* ½ oz. paprika
* 1 oz. granulated garlic
* 3 corn tortillas
* 1 tablespoon butter
* 4 cups cheddar cheese
* 2 eggs
* 1 cup sour cream
* 1 raw onion
* 1 tomato
Directions
To make the sauce, combine tomato sauce, tomato paste, chili powder, cayenne pepper, paprika, and granulated garlic in large pot and let simmer over medium heat for about two hours.
1. Heat butter in saucepan and lightly fry corn tortillas.
2. Roll up tortillas with a generous amount of cheddar cheese and place on a microwave safe plate.
3. Top enchiladas with ladles of sauce and heat in microwave for 45 seconds.
4. Then top with dollops of sour cream, raw onions, diced tomatoes, and two eggs cooked any style.
Ingredients
* 1 28-oz. can of tomato sauce
* 1 6-oz. can of tomato paste
* 2 oz. chili powder
* 1 oz. cayenne pepper
* ½ oz. paprika
* 1 oz. granulated garlic
* 3 corn tortillas
* 1 tablespoon butter
* 4 cups cheddar cheese
* 2 eggs
* 1 cup sour cream
* 1 raw onion
* 1 tomato
Directions
To make the sauce, combine tomato sauce, tomato paste, chili powder, cayenne pepper, paprika, and granulated garlic in large pot and let simmer over medium heat for about two hours.
1. Heat butter in saucepan and lightly fry corn tortillas.
2. Roll up tortillas with a generous amount of cheddar cheese and place on a microwave safe plate.
3. Top enchiladas with ladles of sauce and heat in microwave for 45 seconds.
4. Then top with dollops of sour cream, raw onions, diced tomatoes, and two eggs cooked any style.
