↞ recipe box start page
Category: Enchiladas
Prep Time: Cook Time: Total Time:
Ingredients
8 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 green onion, sliced (optional)
Directions
1. 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 to 3 minutes or until eggs are cooked throughout but are still glossy and moist.
2. 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.
view more member recipes
Egg-Enchilada Skillet
view my recipes
print
save
Category: Enchiladas
Prep Time: Cook Time: Total Time:
Ingredients
8 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 green onion, sliced (optional)
Directions
1. 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 to 3 minutes or until eggs are cooked throughout but are still glossy and moist.
2. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Enchilada Skillet
by sgre52160
12 corn tortillas, torn into bite-size pieces 3 cups shredded cooked chicken (3 cups = about 12 oz) 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, undrained 1 can (10 oz each)
by sgre52160
12 corn tortillas, torn into bite-size pieces 3 cups shredded cooked chicken (3 cups = about 12 oz) 1 can (10 oz each) RoTel Original Diced Tomatoes & Green Chilies, undrained 1 can (10 oz each)
Beef Enchilada Skillet
by sgre52160
4-6 servings 1 lb lean ground beef 1 med-large onion, chopped 1/2 tsp kosher salt 1 tsp ground cumin 1 1/2 tbsp vegetable oil 3 tbsp corn starch 3 tbsp chili powder 1 tsp ground cumin 1 C t
by sgre52160
4-6 servings 1 lb lean ground beef 1 med-large onion, chopped 1/2 tsp kosher salt 1 tsp ground cumin 1 1/2 tbsp vegetable oil 3 tbsp corn starch 3 tbsp chili powder 1 tsp ground cumin 1 C t
Beef Enchilada Rice Skillet
by sgre52160
1/2 lb lean sirloin steak, diced 1 tbsp oil 1/3 cup diced onion 1 garlic clove, minced 1 1/2 - 2 tsp chili powder 1/2 tsp oregano and salt 1 (3 oz) can diced green chilies 1 (8 oz) can Mexican
by sgre52160
1/2 lb lean sirloin steak, diced 1 tbsp oil 1/3 cup diced onion 1 garlic clove, minced 1 1/2 - 2 tsp chili powder 1/2 tsp oregano and salt 1 (3 oz) can diced green chilies 1 (8 oz) can Mexican
view more member recipes