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
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.