
Egg-Enchillada Skillet
(5 servings) Printable Version
- 8 large eggs
- 1/8 teaspoon garlic powder
- 1 Tablespoon margarine or butter
- 2 cups tortilla chips
- 1 10-ounce can enchilada sauce
- 1 2-1/4 ounce can sliced pitted ripe olives - drained (1/2 cup)
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 1/2 cup dairy sour cream
- 1 sliced green onion - optional
Add tortilla chips, enchilada sauce, and olives. Stir gently to combine. Sprinkle with cheese; cover and cook over low heat about 5 minutes or until heated through. Serve immediately dolloped with sour cream and sprinkled with green onion, if desired.
Makes 4 or 5 servings.

This skillet is a Mexican-influenced, open-faced omelet dish that features tortilla chips, enchilada sauce and olives.
Mr Breakfast would like to thank Konnie for this recipe.
Comments About This Recipe
What do you think of Egg-Enchillada Skillet?
What do you think of Egg-Enchillada Skillet?
Overall Average Rating =
(out of 5)Based on 1 vote.
Not sure from directions if you remove the egg mixture after it is moist and glossy or if you put the tortilla mixture on top or cook separately and combine before serving - please clarify.
Comment submitted: 7/12/2010 (#10875)

Rating (out of 5): | ![]() ![]() ![]() ![]() ![]() |
Love it! In fact, the only thing that I would add to this is some fresh cilantro before serving!
Gotta have that cilantro ;o) !!
Comment submitted: 9/22/2007 (#3617)
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