Vegetarian Enchilada Skillet
Serving Size / Yield
4 servings
Ingredients
- 6 tortillas
- cooking oil
- 4 eggs, slightly beaten
- 1/4 tsp. salt
- one 1-oz. can enchilada sauce
- 1 1/2 C. crumbed soft Mexican cheese
- 1/2 C. water
- 1/4 C. sliced green onion
Directions
Tear tortillas into 1 1/2-inch pieces. Heat 1/2 inch oil in heavy saucepan or deep skillet. Fry tortilla pieces in hot oil for 45 to 60 seconds or until crisp and golden. Remove with slotted spoon; drain on paper towels. Pour all but 2 Tbs. oil from skillet. Return tortillas to skillet. Stir in eggs and salt; cook and stir until tortillas are coated and eggs are set. Stir in enchilada sauce, 1 cup of cheese, water, and half of onion. Simmer, uncovered, for 15 minutes. Turn into serving dish, then top with remaining cheese and onion.
