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1
Preheat the broiler.
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2
Heat the oil in a large nonstick skillet.
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3
Add the onion, garlic and jalapeno and cook over moderately high heat, stirring, until softened, about 4 minutes.
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4
Add the cilantro and chile powder and cook, stirring, for 30 seconds.
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5
Add the enchilada sauce, tomato sauce and oregano.
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6
Reduce the heat to moderate and simmer, stirring occasionally, until the sauce is thickened, about 5 minutes.
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7
Cover and keep warm.
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8
Heat a medium nonstick skillet over moderately high heat.
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9
Lightly coat the tortillas on both sides with cooking spray.
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10
Toast 1 tortilla at a time in the skillet, about 15 seconds per side.
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11
Dip 1 side of the tortilla into the tomato sauce and set it, coated side up, on a baking sheet.
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12
Repeat with the remaining tortillas.
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13
In a medium saucepan, combine the refried beans with 2 tablespoons of water and warm over moderately low heat.
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14
Spread 1/4 cup of the beans on each tortilla and top with the cheese.
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15
Broil for about 1 minute, or until the cheese is melted; keep warm.
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16
In a bowl, beat the eggs, egg whites, salsa and 2 tablespoons of water; season with salt and pepper.
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17
Heat the butter in the medium skillet until foaming.
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18
Add the eggs and cook over moderately high heat, pushing the eggs into the center of the pan, until set but still soft, about 2 minutes.
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19
Transfer the tortillas to 4 plates.
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20
Top with the scrambled eggs and a little sauce and serve immediately with a bowl of the remaining sauce alongside.
