Recipes
Baked Chilaquiles with Chorizo and EggsLightened Up
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I mentioned last week that I was desperately missing Mexico, but this week, it’s gotten worse – I’m having full on withdrawals. Every five minutes I look over at Kevin and remind him that this time last year we were laying on the beach, or this time last year we drinking margaritas, or this time last year we were sitting on our balcony watching the sun set behind the Pacific
Category
Breakfast
Recipe Ingredients
5 corn tortillas
½ tablespoon olive oil +plus a little more for cooking
pinch of salt
1 link chorizo (4 ounces)
¼ onion, chopped
4 eggs
½ cup low-fat mozzarella cheese, shredded
½ cup enchilada sauce, homemade or store-bought (see below for recipe)
Enchilada Sauce:
¼ cup onion, diced
1 garlic clove, minced
1 tablespoon olive oil
4 ounces tomato paste
1 ½ cups low-sodium chicken stock
3 teaspoons chili powder
¼ teaspoon chipotle powder
½ teaspoon oregano
⅛ teaspoon ground coriander
¼ teaspoon garlic powder
3 teaspoons apple cider vinegar
1 teaspoon salt
