Enchilada Omelette

enchilada omelette

enchilada omelette

Enchilada, meet Omelette, Omelette, this is enchilada. You two are going to be a perfect pair. Serves 2.

  • 3-4 eggs
  • 1/4 cup milk
  • 1 tsp. chili powder
  • 1 tbsp. vegetable oil
  • 3/4 cup enchilada sauce
  • 1 cup shredded jack and cheddar cheese combo
  • 2 green onions chopped
  • a handful of tortilla chips for the side
  • s+p to taste


  1. Whisk eggs and milk, chili powder,  with a dash of salt and pepper.
  2. Add oil to non-stick pan over low heat.
  3. Pour eggs into pan and cover. Allow to sit for 4-5 minutes.
  4. Make sure the eggs are not sticking to the edges.  Lift with spatula just in case.
  5. Once the eggs loose the runny appearance, add 1/2 of the cheese and a 1/2 of the sauce.
  6. Fold the omelette in half and drizzle the remaining sauce on top.
  7. Add the rest of the cheese on top of the saucey omelette and allow to melt.
  8. Divide into two portions and serve with some tortilla chips.

Comments are closed.