Egg-Enchillada Skillet

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
In a bowl beat together eggs and garlic powder. In a 10-inch skillet melt margarine or butter over medium heat. Pour in egg mixture. Cook, without stirring until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2-3 minutes or until eggs are cooked throughout but are still glossy and moist.

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?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.


From EggsOverHard

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)



Official Member: Team BreakfastFrom hockeygirl (Team Breakfast Member)
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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