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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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! :-)
Very simple recipe with rich flavors. Made it with green chili and very flavorful. I loved the baking of the corn tortilla rather than frying. Yes, it does get too crunchy so be watchful when baking, but if baked just enough to hold the ingredients, the crunch brings some nice texture to the bite. Kids loved it.
Great huevos rancheros! Especially good with the Green Chile Sauce - very rich tomato flavor from the sauce. I actually would have preferred it on a soft flour tortilla though - didn't like the crunch of the corn tortilla in contrast to the topping.
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