Ingredients
2
2 servings
- •1 cup enchilada sauce
- •1 cup salsa
- •½ cup frozen corn
- •2 corn tortillas
- •4 eggs
- •½ cup grated Colby cheese
- •⅓ cup sour cream
- •2 tablespoons sliced black olives, or more to taste
Instructions
- Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
- Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
- Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.
Nutritional Facts
Per 2 servings
- Calories: 531
- Carbohydrate: 42g
- Fat: 31g
- Fiber: 7g
- Protein: 26g
- Sugar: 7g
Related Recipes
Easy Huevos Rancheros
Mexican Huevos Rancheros
Breakfast Huevos Rancheros
Huevos Rancheros-ish Bake
Quick and Easy Huevos Rancheros
Huevos Rancheros Bowl
Mini Huevos Rancheros
Huevos d'Elena (aka Huevostadas)
Black Bean Huevos Rancheros
Huevos Rancheros Frittata
Huevos Rancheros Brunch Casserole with Ham and Cheese
