Ingredients
-
2
-
8 3/4
-
4 1/2
-
1
-
4
-
2
-
10
-
2
-
7
-
-
-
-
-
-
Directions
Enchilada Eggs, An open faced Mexican omelet. This looks so nice in the pan that I set the pan on the table and serve from the pan. And yes the cheese and sauce can make serving a little tricky.
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Steps
|
1
Done
|
Mix Eggbeaters, Corn and Chiles in a Large Bowl Till Well Blended. |
|
2
Done
|
Heat Oil in a 11 Inch Nonstick Skillet Over Medium Heat. Add White Part of Green Onions and Garlic, Cook Stirring For 3 to 4 Minutes Until Green Onions Are Soft. |
|
3
Done
|
Add Egg Mixture, Stir to Mix. Reduce Heat to Medium-Low, Cover and Cook 10 to 15 Minutes or Until Egg Are Set on Top. |
|
4
Done
|
Top With Enchilada Sauce, Tortilla Chips, Cheese and Green Part of Green Onions. |
|
5
Done
|
Cover and Cook About 1 Minute or Untill Cheese Is Melted. |
|
6
Done
|
Uncover and Let Rest For 3-5 Minutes. |
|
7
Done
|
Cut in Wedges to Serve. |
