Ingredients for Enchilada Eggs
- Egg Beaters Egg Substitute
- 1/2 cup frozen corn (thawed)
- Green Chilies
- 1 tablespoon olive oil
- Green Onions
- 1 clove minced garlic
- Red Enchilada Sauce
- Baked Corn Tortilla Chips
- 2% Mexican Cheese Blend
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How to Make Enchilada Eggs
- Whisk together 6 large egg beaters, 1/2 cup frozen corn (thawed), and 1/4 cup chopped canned green chiles in a large bowl until well combined.
- Heat 1 tablespoon of olive oil in an 11-inch nonstick skillet over medium heat.
- Add 2 tablespoons chopped white parts of green onions and 1 clove minced garlic. Cook, stirring frequently, for 3-4 minutes, until the onions are softened.
- Pour the egg mixture into the skillet and gently stir to combine.
- Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until the eggs are set on top and the bottom is lightly browned.
- Top evenly with 1/2 cup enchilada sauce, 1/4 cup crushed tortilla chips, 1/2 cup shredded cheddar cheese, and 2 tablespoons chopped green parts of green onions.
- Cover and cook for another 1-2 minutes, or until the cheese is melted and bubbly.
- Uncover and let the Enchilada Eggs rest for 3-5 minutes to allow the eggs to set completely.
- Carefully cut into wedges and serve immediately from the skillet. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
25g
Fat
3g
Carbs
7g
