Enchilada egg skillet is an easy, delicious and minimal ingredient breakfast option that can be customized to your liking.
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Switch up the breakfast routine with this enchilada egg skillet. Think of this as a cross between shakshuka and chiliquiles, both of which are beloved breakfast dishes in the Middle East and Mexico, respectively.
Enchilada egg skillet features flavorful red enchilada sauce, soft tortillas and of course, eggs. Not counting toppings, it contains just four ingredients and is ready in 10 minutes.
Definitely don’t skip out on the toppings, such as creamy avocado, salty cotija and fresh cilantro. It’s an opportunity to customize this recipe to your liking and elevate the flavors of this dish.
This enchilada egg skillet makes the perfect breakfast for a weekend morning, brunch party or even dinner when paired with a few of the sides below.
Eggs: I recommend large or extra large eggs for this recipe.
Red enchilada sauce: use your favorite, high quality store bought or homemade enchilada sauce. This is the most important element of the dish that’s going to add the most flavor.
Poblano pepper: Poblano is the perfect pepper for this dish because it lends a great complimentary flavor with just a mild heat.
Soft tortillas: you can use flour or corn tortillas, whatever you like best!
All of these toppings are optional, but I do recommend incorporating at least a few to elevate this dish:
Avocado: adds some creaminess
Cotija cheese: everything is better with cheese! I love the saltiness cotija adds.
Red onion: finely minced, for a little zest.
Cilantro: adds freshness and color.
Jalapeño: if you like heat, add in some sliced jalapeño
Heat 2 teaspoons of avocado oil in a large skillet over medium heat. Add diced poblano pepper and sauté until soft, about 3 to 4 minutes.
Add torn pieces of tortilla and cook for one minute to toast. Pour in enchilada sauce, then carefully add eggs.
Cover skillet and cook for two minutes. Remove the lid and cook until the egg whites are opaque and cooked through and the yolks are still runny, or until desired doneness.
Remove skillet from heat and garnish with avocado, cotija cheese, cilantro and other toppings of choice.
What to Serve with Enchilada Egg Skillet
- Papas con Chorizo – a breakfast potato and chorizo sausage dish
- Sopapillas – soft pillowy pastries dusted with powdered sugar
- Mexican Fruit Salad – Tropical fruit topped with chili lime seasoning
- Refried beans
- Crispy breakfast potatoes
- Bacon, breakfast sausage or chorizo
Enchilada sauce: try green enchilada sauce for a bit of a twist.
Poblano pepper: turn up the heat by using a jalapeño instead.
Cotija cheese: use shredded cheddar or Mexican cheese blend in place of cotija.
Gluten free: use corn tortillas instead of flour tortillas.
More Recipes You’ll Love
- Easy Turkey Taco Skillet
- Chicken Zucchini Enchiladas
- Southwest Frittata
- Carrot Cake French Toast Bake
If you make this Enchilada Egg Skillet, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Enchilada Egg Skillet
- 1 poblano pepper seeds removed and diced
- 4 eggs
- 12 oz red enchilada sauce
- 2 small corn or flour tortillas
- Cotija cheese
- sliced avocado
- minced red onion
- Heat 2 teaspoons of avocado in a large skillet over medium heat. Add diced poblano pepper and sauté until soft, about 3 to 4 minutes.
- Add torn pieces of tortilla and cook for one minute to toast. Pour in enchilada sauce, then carefully add eggs.
- Cover skillet and cook 2 minutes then remove the lid and cook until the egg whites are opaque and cooked through and yolks are still runny, or until desired doneness.
- Remove skillet from heat and garnish with avocado, cotija cheese, cilantro and other toppings of choice.