Vegetarian Enchilada Skillet


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A tasty one-dish meal that your family will love!

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Serving Size / Yield

4 servings


  • 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

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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.

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