Pretty quick and easy combination that occurred when I took last Friday off and made D breakfast. We had had enchiladas the night before and had leftover sauce so I decided – since D loves them so much – that I would combine them with eggs for homemade breakfast tacos (I of course had a smoothie given my egg allergy). He liked them=)

• 2 eggs, cracked and beaten
• Pinch Cayenne
• Salt and Pepper
• Monterrey Jack or Cheddar Cheese
• Dash of milk or cream
• 1/2 cup of Black Bean Corn Salsa
• 1/2 cup Green Chile Pork Enchilada Sauce
• 1 shallot, diced
• 2 cloves garlic, minced
• Small handful of torn rotisserie chicken
• Salsa of choice

Combine Eggs, milk, Cayenne, and Sat and Pepper in a small bowl and beat well.

In a pan, saute the shallot and garlic in a dab of butter until glassy. Add black bean corn salsa and heat for about a minute. Add eggs and scramble. Once almost cooked, add enchilada sauce to the pan, along with cheese and chicken pieces.Serve with warmed tortilla, avocado slices (if desired), and salsa of choice.