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Friday, May 18 2012

Some like it hot; others like it even hotter. Mild enchilada sauce gives this skillet dish plenty of spiciness. If you're after extra spicy foods, use hot enchilada sauce or Monterey Jack cheese with jalapeno peppers.


Egg-Enchilada Skillet
Recipe from 
Servings: Makes 4 or 5 servings.
Total Time: 20 mins
    1/8  teaspoon  garlic powder
     tablespoon  margarine or butter
     cups  tortilla chips
     10-ounce can  enchilada sauce
     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
       green onion, sliced (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 to 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.
nutrition information
Calories 415, Total Fat 30 g, Cholesterol 576 mg, Sodium 984 mg, Carbohydrate 17 g, Protein 18 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:38 am   |  Permalink   |  0 Comments  |  Email

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