Rick’s Rancheros Tropicana-Style

Ingredients:

• 1 teaspoon sugar
• 1/4 teaspoon 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 teaspoon cumin
• 2 - 3 shakes of Liquid Smoke
• 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

Steps:

1. 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.

Contact Information

Casa Tropicana, A Boutique Beachfront Inn
610 Avenida Victoria
at the pier
San Clemente, CA 92672-5372
USA

Phone:	+1-949-492-1234
Fax:	+1-949-492-2423
Toll-free:	+1-800-492-1245

Innkeeper(s)
Marjorie

Rates:
$225 - $775

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