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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 Ingredients 1- t sugar ¼ - t red pepper flakes 1 – 16 oz can chopped tomatoes, drained 1 – 32 oz can La Victoria Mild Green Enchilada Sauce 1 - 12 oz can cooked chicken, drained 1 small can chopped Ortega Chiles, drained 1 t cumin Liquid Smoke, 2 - 3 shakes Handful of tortilla chips, broken but not crushed Eggs, 2 over easy per serving Cheddar Jack Cheese Blend, shredded Dollop of sour cream Thinly sliced scallions Flour tortillas Instructions: Instructions In a large pot caramelize the sugar with red pepper flakes (if using) over low/med heat. Add tomatoes, enchilada sauce, chicken, chiles, cumin and liquid smoke. Simmer sauce for 30 minutes. Just prior to serving, add chips Cook 2 eggs over easy, per serving. Plate eggs and top with one ladle of sauce, cheese, sour cream, scallions. Serve with warm tortillas and fresh pineapple. This sauce freezes well and batches can be doubled and tripled. Notes: This little number reflects our zesty style! This sauce freezes well and batches can be doubled and tripled. Sauce is a perfect make-ahead. |
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