Serves: 4
Total Calories: 875

Ancho Chile Sauce for Enchiladas
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground allspice
4 large eggs, beaten

Prepare the chile sauce. If made ahead, reheat in a medium saucepan. Add the cinnamon and allspice to the cooked sauce and simmer about 5 minutes to blend the flavors. Slowly stir the eggs into the simmering sauce and continue stirring slowly until the eggs are cooked and "lost in the sauce," about 3 minutes. Divide among 4 shallow bowls. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 875
Calories from Fat: 747

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