Egg-Enchilada Skillet


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An easy and meat free dish that is delicious and quick to make for anyone who is hungry. Serve these for lunch, dinner or breakfast.

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  • 8 eggs
  • 1/8 tsp. garlic powder
  • 1 Tbs. margarine or butter
  • 2 C. tortilla chips
  • 1 10-oz. can enchilada sauce
  • 1 2-1/4-oz. can sliced pitted ripe olives, drained (1/2 C.)
  • 1/2 C. shredded Monterey Jack cheese (2 oz.)
  • 1/2 C. dairy sour cream
  • 1 green onion, sliced (optional)

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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.

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