Rick’s Rancheros Tropicana-Style

Casa Tropicana, A Boutique Beachfront Inn

610 Avenida Victoria   at the pier , San Clemente, CA 92672-5372 USA


  • 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


  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.
About this recipe:

Rick’s Rancheros Tropicana-Style