Some like it hot; others like it even hotter. Mild enchilada sauce gives this skillet dish plenty of spiciness. If you're after extra spicy foods, use hot enchilada sauce or Monterey Jack cheese with jalapeno peppers.
In a bowl beat together eggs and garlic powder. In a 10-inch skillet melt margarine or butter over medium heat. Pour in egg mixture. Cook, without stirring until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked throughout but are still glossy and moist.
Add tortilla chips, enchilada sauce, and olives. Stir gently to combine. Sprinkle with cheese; cover and cook over low heat about 5 minutes or until heated through. Serve immediately dolloped with sour cream and sprinkled with green onion, if desired. Makes 4 or 5 servings.