In 10-inch skillet, heat diced tomatoes and chiles and enchilada sauce over medium heat until boiling; stir in beans, mashing some with fork. Reduce heat; simmer 8 to 10 minutes or until mixture is thick, stirring occasionally. Stir in cilantro and lime juice.
Meanwhile, heat 12-inch nonstick skillet over medium heat. Spray with cooking spray. Heat tortillas, one at a time, cooking 1 minute per side or until heated. Place on plate; cover to keep warm. When sauce is almost ready, heat oil in same 12-inch skillet over medium heat. Break eggs into skillet, keeping yolks intact. Cook until whites start to set. Add water; cover. Cook 1 to 2 minutes or until white is completely set and yolk is desired doneness.
Place tortillas on 4 dinner plates. Top each with 1/2 cup of the bean mixture and an egg. Sprinkle with cheese.
Serving Suggestion: If you prefer scrambled eggs, just scramble the eggs and cook as directed above. Serve over the bean mixture.
Garnish with additional fresh cilantro, if desired.
Serving Size: about 9oz each
Nutritional Information Per Serving:
Calories 250, Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 130mg, Sodium 800mg, Carb 29g, Fiber 4g, Total Sugar 6g, Protein 11g, Vitamin D 20%, Calcium 10%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.