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Brunch Enchiladas Recipe

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This is a great recipe to try something different for brunch. It is wonderful to serve to guest.—American Egg Board, Linda Braun, Park Ridge, Illinois

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Brunch Enchiladas Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

8 hard-cooked eggs, chopped
1 can (8-1/4 ounces) cream-style corn
2/3 cup shredded cheddar cheese
1 can (4 ounces) chopped green chilies
2 teaspoons taco seasoning
1/4 teaspoon salt
8 corn tortillas, warmed
1 bottle (8 ounces) mild taco sauce
Sour cream, optional

Directions

Combine the first six ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Top with taco sauce.
Bake, uncovered, at 350° for 15 minutes or until heated through. Serve with sour cream if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 208 calories, 9 g fat (4 g saturated fat), 222 mg cholesterol, 600 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Brunch Enchiladas in Country Woman March/April 1997, p41

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