Chiliquilla

110 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“This is an easy-to-make skillet dinner with a Mexican flavor.” - by JDOG64_98

Ingredients

8 ounces ground beef
4 tablespoons margarine, divided
8 (6 inch) corn tortillas, torn into strips
3 eggs, beaten
3/4 cup canned mild enchilada sauce
1/2 cup sliced black olives
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup shredded Cheddar cheese

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Metric US

Original recipe yields 4 servings

Directions

Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
651 cal
33%

Fat
50.4 g
78%

Carbs
28.5 g
9%

Based on a 2,000 calorie diet

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Reviews (110)

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HBschoolgirl

Jan. 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 o..." See morer 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

Dec. 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 remo..." See moreved 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

Feb. 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 unap..." See morepetizing after only a short while and nobody felt like a second helping."

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