Huevos Rancheros

Yield: 1 serving
Preparation Time: 15 minutes
Cooking Time: 6 minutes

Ingredients

1 corn tortilla (6 or 7-inch)
5-6 medium green and black olives, finely chopped
½ fresh or pickled jalapeño pepper, seeded and minced
1 oz pepper jack or cheddar cheese, grated
1 large egg
2-3 tbsp canned salsa

Instructions

1. Spray a medium skillet with pan spray, and heat it over low-medium heat.

2. While the skillet is heating, finely chop the olives and jalapeño. Grate the cheese.

3. Heat the tortilla inn the skillet for about 30 seconds. Turn inner the tortilla and fry the other side for 15 to 20 seconds. Remove the tortilla to a warm plate.

4. Add the olives, jalapeño, and cheese to the skillet. Fry until the veggies are heated through and the cheese has started to brown. Spread the veggies/cheese mixture on one-half of the tortilla.

5. If necessary, wipe out the skillet and spray with pan spray. Fry the egg in the skillet any way you like. Season with salt, pepper, and herbs if you wish. When the egg is cooked, slide the egg on top of the veggies, and fold the tortilla over the egg.

Add the salsa to the skillet to warm it (about 15 seconds). Pour the salsa over the tortilla. Serve immediately.

Nutrition Information

262 Calories per serving
Fat 14.3 g
 Sat Fat 6.1 g
Cholesterol 207 mg
Sodium 1204 mg
Carbohydrates 16.4 g
 Fiber 2.8 g
 Sugars 2.7 g
Protein 13.5 g

Southwest Chicken "Lasagna" ☺

By Happy

Published 21 Jun 2018

Shredded chicken, spicy salsa, and tortillas full of cheesy goodness.

Yield: 8 servings

Prep Time: 00 hrs. 40 mins.

Cook time: 00 hrs. 50 mins.

Total time: 1 hrs. 30 mins.

Ingredients

Tomato Filling:
1 medium green pepper, roasted, peeled, seeded, and chopped
1 jalapeño pepper, roasted, peeled, seeded, and chopped
1 small onion, chopped
3 cloves garlic, minced or chopped
1 can (10¾ oz) Rotel tomatoes
1 can (14½ oz) diced fire-roasted tomatoes
1 can (8½ oz) whole kernel corn, drained
2 chipotle chiles en adobo, finely chopped

Chicken Filling:
1 can (10¾ oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 container (8 oz) fat-free sour cream
½ cup fat-free (skim) milk
2 tbsp adobo sauce
1 tbsp taco seasoning
1 lb shredded cooked chicken breast
1½ cups (6 oz) shredded sharp Cheddar cheese or Mexican cheese blend (divided)

18 corn tortillas (6 or 7 inch)

Instructions

Tomato Filling:
In a small skillet, saute the onions over medium heat until they are translucent (3-5 minutes). Add the minced garlic, and saute for one minute. Add the peppers and tomatoes and simmer for 5 minutes. Add the corn and chipotle chiles, stir, and set aside.

Heat oven to 350°F. Spray 13x9-inch (3-quart) or a 10x10x2-inch glass baking dish with cooking spray.

Chicken Filling:
In large bowl, mix soup, sour cream, milk, adobo sauce, and taco seasoning until blended. Stir in chicken and ⅔ of the shredded cheese.

Assembly:
Cover the bottom of the baking dish with ⅓ of the tortillas. Layer ½ of the chicken filling over the tortillas. Layer ½ of the tomato filling over the chicken. Repeat the layers of ½ of the remaining tortillas, and all of the chicken and tomato fillings. Top with the remaining tortillas. Cover the baking dish with foil.

Bake 40 minutes. Uncover; sprinkle with remaining ½ cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Nutritional Info: Calories per serving: 270
(Calories from fat: 100)
Total fat: 11 g
Saturated fat: 5 g
Cholesterol: 60 mg
Sodium: 610 mg
Total carbohydrate: 22 g
Dietary fiber: 2 g
Sugars: 4 g
Protein: 22 g