An incredibly simple, homey, and delicious dish. I made it this morning for breakfast (Cinco de Mayo!), but could see this for lunch or dinner as well. Used store-bought La Victoria red enchilada sauce to save time, as well as raw pressed tortillas that I browned in a pan on the stove. Rather than a canned chile, buy 1 Anaheim chile and roast it under the broiler. After the skin has blackened, remove and peel the skin off, remove seeds and dice. Muy delicioso! :-)
More From Cooking Light
- Calories: 222
- Calories from fat: 35%
- Fat: 8.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.3g
- Protein: 11.7g
- Carbohydrate: 26.7g
- Fiber: 5.5g
- Cholesterol: 219mg
- Iron: 2.5mg
- Sodium: 376mg
- Calcium: 174mg
- 4 (6-inch) corn tortillas
- Cooking spray
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 garlic cloves, minced
- 1/4 cup canned chopped green chiles
- 2 teaspoons New Mexico chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon hot sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 large eggs
- 1/4 cup New Mexican Red Chile Sauce
- 1/4 cup Green Chile Sauce
- 1/4 cup (1 ounce) shredded Monterey Jack cheese
- 2 teaspoons chopped fresh cilantro
- Preheat oven to 350°.
- Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.
- Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.
- Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Chile Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.
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