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Chiliquilla

Chiliquilla

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
JDOG64_98

JDOG64_98

This is an easy-to-make skillet dinner with a Mexican flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 50.4 g
  • 78%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 255 mg
  • 85%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
  2. Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
  3. Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.
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Reviews

HBschoolgirl
51

HBschoolgirl

1/24/2008

Quick, easy and good! Making this delicious AND nutritious is a no brainer: 1. Substitute ground turkey for ground beef 2. No margarine~use olive oil or canola 3. Eggbeaters for whole eggs 4. Low or no fat sour cream (and use less than 2 cups!!!) 5. Low or no fat cheese Using these substitutions should make this much less fattening!

Caroline C
37

Caroline C

12/9/2007

I made this for Husband's breakfast, and he said it was "delicious." I used Jimmy Dean sausage instead of ground beef, and I eyeballed the other ingredients. After browning the tortilla strips, I removed them from the skillet, and stirred them in immediately before serving - this avoided any sogginess. I also sprinkled some freshly snipped cilantro on top. Awesome recipe. Will definitely make again. Thanks so much!

QUEENY123
25

QUEENY123

2/23/2003

I wasn't too crazy about this one - the tortilla strips became very dry and didn't blend in well with the rest of the dish. And although it tasted allright hot off the stove, it seemed stale and unappetizing after only a short while and nobody felt like a second helping.

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