Egg Dishes and Breakfast Entrees
Rick's Rancheros Tropicana Style

Makes 4 Servings

1 teaspoon sugar
½ teaspoon red pepper flakes
1 (16-ounce) can chopped tomatoes, drained
1 (32-ounce) can La Victoria Mild Green Enchilada Sauce
1 (12-ounce) can cooked chicken, drained
1 small can chopped Ortega Chiles, drained
1 teaspoon cumin
2-3 shakes Liquid Smoke
Handful tortilla chips, broken but not crushed
8 eggs
Cheddar jack shredded cheese blend, for serving
Sour cream, for serving
Scallions, thinly sliced, for serving
Flour tortillas

In a large pot over medium-low heat, caramelize the sugar and red pepper flakes. Add the tomatoes, enchilada sauce, chicken, chiles, cumin and liquid smoke. Simmer sauce for 30 minutes. Just prior to serving, add the chips. Fry two eggs over-easy for each serving. Plate the eggs and top with a ladle of sauce. Top with a handful of cheese, a dollop of sour cream and scallions. Serve with warm tortillas and fresh pineapple. The sauce for this recipe freezes well and can easily be doubled or tripled.

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“This little dish reflects our zesty style!” —Innkeeper, Casa Tropicana Bed & Breakfast Inn--
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