Huevos Rancheros

By cmschnettler

Ingredients

• 1 &1/2 lb. bulk pork sausage
• 1 Tbs. olive oil
• 1 onion, finely chopped
• 1 jalapeno, seeded & diced
• 6 garlic cloves, minced
• 6 (4 oz.) cans diced green chilies, undrained
• 2 tsp. cumin
• 2 c. water
• 1/2 tsp. Tobasco
• 2 Tbs. butter
• 2 Tbs. all-purpose flour
• 1 c. chicken broth
• 12 corn tortillas
• 3 c. Monterey Jack cheese
• Sliced pickled jalapenos
• Sliced black olives
• 3/4 c. sour cream
• 1 c. fresh tomatoes

Details

Servings 12

Preparation

Step 1

Cook sausage in large skillet. Drain & remove from pan.

Add 1 Tbs. oil: add onion, jalapeno & garlic. Cook until soft, about 8 min. Add green chilies, cumin, sausage, water & Tobasco. Bring to boil. Reduce heat to low & simmer 1&½ to 2 hrs, stirring occasionally, until very little liquid remains.

Melt butter in small saucepan. Add flour & cook, stirring, until golden, about 4 min. Gradually add chicken broth, stirring until smooth. Add flour mixture to sausage, stirring to blend well. Cook over medium heat until very thick & smooth, stirring frequently, about 15 min.

Coat a 2 9X13 dishes with cooking spray. Preheat oven to 350 degrees.

Spoon about 1/3 c. sauce on each tortilla & top with 2 Tbs. cheese. Roll up & place seam side down in pan. Sprinkle with remaining cheese. Sprinkle with pickled jalapenos & olives. Bake 30-45 min. until cheese is melted & browned.

Garnish with sour cream & tomatoes, serve with extra hot sauce, if desired.