Cheesy Mexican Egg Skillet
Serving Size / Yield
4 servings
Ingredients
- 6 tortillas
- 3 Tbs. butter, divided
- 6 eggs
- 1/4 tsp. garlic salt
- one 10-oz. can enchilada sauce
- 1/4 C. sliced ripe olives
- 2 Tbs. sliced green onion
- 1/2 C. shredded Monterey Jack cheese
- 1/2 C. sour cream
Directions
Tear tortillas into 1-inch pieces. In a skillet, cook tortillas in 2 tablespoons butter, stirring to coat well. Cook until slightly crisp, about 5 minutes. Remove from skillet; set aside. Beat eggs and garlic salt. Add remaining butter to same skillet; pour in eggs. Continue cooking and stirring until eggs are the consistency of scrambled eggs. Combine enchilada sauce, olives, and onion; stir into eggs with tortillas. Sprinkle with cheese. Cover and cook over low heat until heated through, 5 to 8 minutes. Dollop sour cream atop. Cover and cook 1 minute more.
