Healthy eating: Stacked enchiladas | SteamboatToday.com

Healthy eating: Stacked enchiladas

Healthy Eating

Stacked enchilada

8 corn tortillas

1 pound ground meat (beef or wild game)

8 oz. tomato sauce

3/4 cup beef broth

1 tablespoon brown sugar

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1 teaspoon chili powder (mild)

1 teaspoon dried oregano

1 teaspoon crushed garlic clove

2 1/2 oz. can sliced ripe olives, drained

4 oz. can diced green chiles

Salt and pepper to taste

8 eggs

1/2 cup shredded cheddar cheese

Spray tortillas with oil. Bake in a 350 degree oven for 10 minutes on one side, then 5 minutes on the other, until browned and crispy. Brown and drain meat. Combine tomato sauce, broth, sugar, spices, olives and chilies; simmer for 10 minutes. Season with salt and pepper, then add sauce to meat. Place two tortillas on each plate. Top with tomato/meat mixture. Fry eggs and place on each meat-covered tortilla. Top with cheese. Yields four servings.

Adapted from Nancy Perricone's recipe in the 100th annual Routt County Fair Family Favorites Cookbook.