"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Santa Fe Breakfast Recipe

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This recipe for Santa Fe Breakfast, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim and Judy Nelson


9 Red Potatoes
1 can Chicken Gravy
5 Diced chicken breast
1 Large can Green Enchilada sauce
6 Eggs
Pico De Gallo
4 cheese blend Mexican cheese
Pace Picante Sauce

Dice red potatoes, enough to cover the bottom of your frying pan. Sauté them until cooked.
Cover with chicken gravy.
Cover this with diced chicken breast that has been cooked and marinated in green enchilada sauce.
Cover this with eggs that have been scrambled with Pico De Gallo.
Cover this with a layer of grated 4 Mexican cheese
Pour over a layer of pace Picante sauce.
Cover and heat until the cheese melts and serve.




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