SAUCE OPTIONS[A] Quick & Easy Ranchero Sauce (as written in recipe) In a large skillet, saute the chopped green onions and green chilis in olive oil for about 3 minutes. Add garlic and saute one more minute, then add tomato sauce and enchilada sauce and bring to a simmer. Simmer on low for 15 minutes, stirring frequently. [B] Homemade Enchilada SaucePut 3-4 cups of homemade sauce in the bottom of a large, heavy skillet. Stir in about 1 cup of water. Heat over medium low until the mixture simmers. [C] Canned Enchilada Sauce Use about 4 cups of your favorite canned enchilada sauce. Heat over medium low until the sauce simmers.
While sauce is simmering, fry or warm tortillas. Place prepared tortillas in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
Warm beans in a small skillet over medium low heat. Cover and remove from heat.
When the enchilada sauce is prepared, heat a large, heavy bottom skillet full of sauce over very low heat until it is just barely simmering. Carefully break the eggs directly into the hot sauce. Cover the pan immediately and cook for 8-11 minutes, or until the yolks are almost as done as you want them. (They will continue to cook after you turn off the heat.)
Assemble Huevos Rancheros
Layer ingredients on plate in this order: Warm tortilla, beans, and sauce and eggs.
Top with additional toppings as desired, including: grated cheddar, sour cream, olives, avocado slices, guacamole, peppers, fresh salsa.
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