Egg-Enchilada Skillet Recipe

An easy dish that is delicious and quick to make for anyone who is hungry. For this enchilada recipe, we used eggs in place of the usual ground meat. Serve these for lunch, dinner, or breakfast.

How To Make Egg-Enchilada Skillet

A simple enchilada recipe that uses eggs instead of ground meat. Plus, it's made with a generous amount of cheese.

  • 8 pcs eggs
  • ⅛ tsp garlic powder
  • 1 tbsp margarine (or butter)
  • 2 cups tortilla chips
  • 10 oz enchilada sauce
  • 2 ¼ oz ripe olives (drained, sliced pitted )
  • 2 oz Monterey Jack cheese (shredded )
  • ½ cup dairy sour cream
  • 1 green onion (sliced (optional))
  1. In a bowl beat together eggs and garlic powder.
  2. In a 10-inch skillet melt margarine or butter over medium heat.
  3. Pour in egg mixture.
  4. Cook, without stirring until mixture begins to set on the bottom and around the edges.
  5. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath.
  6. 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.
  7. Stir gently to combine.
  8. Sprinkle with cheese; cover and cook over low heat about 5 minutes or until heated through.
  9. Serve immediately dolloped with sour cream and sprinkled with green onion, if desired.

How To Make Egg-Enchilada Skillet

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A simple enchilada recipe that uses eggs instead of ground meat. Plus, it's made with a generous amount of cheese.

Preparation: 5 mins
Cooking: 8 mins
Total: 13 mins
Serves:

Ingredients

  • 8 pcs eggs
  • tsp garlic powder
  • 1 tbsp margarine or butter
  • 2 cups tortilla chips
  • 10 oz enchilada sauce
  • 2 ¼ oz ripe olives drained, sliced pitted
  • 2 oz Monterey Jack cheese shredded
  • ½ cup dairy sour cream
  • 1 green onion sliced (optional)

Instructions

  1. In a bowl beat together eggs and garlic powder.
  2. In a 10-inch skillet melt margarine or butter over medium heat.
  3. Pour in egg mixture.
  4. Cook, without stirring until mixture begins to set on the bottom and around the edges.
  5. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath.
  6. 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.
  7. Stir gently to combine.
  8. Sprinkle with cheese; cover and cook over low heat about 5 minutes or until heated through.
  9. Serve immediately dolloped with sour cream and sprinkled with green onion, if desired.

Nutrition

  • Calcium: 197mg
  • Calories: 376kcal
  • Carbohydrates: 36g
  • Cholesterol: 28mg
  • Fat: 23g
  • Fiber: 4g
  • Iron: 2mg
  • Potassium: 141mg
  • Protein: 8g
  • Saturated Fat: 7g
  • Sodium: 992mg
  • Sugar: 5g
  • Vitamin A: 783IU
  • Vitamin C: 2mg
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