Taste of Home
Brunch Enchiladas
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
If you want something a little different for brunch, try this one—folks love it! —Linda Braun, Park Ridge, Illinois
Ingredients
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8 hard-boiled large eggs, chopped
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1 can (8-1/4 ounces) cream-style corn
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2/3 cup shredded cheddar cheese
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1 can (4 ounces) chopped green chiles
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2 teaspoons taco seasoning
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1/4 teaspoon salt
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8 corn tortillas, warmed
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1 bottle (8 ounces) mild taco sauce
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Optional: Sour cream, minced fresh cilantro and sliced jalapeno peppers
Directions
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1.
Combine the first 6 ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13x9-in. baking dish. Top with taco sauce.
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2.
Bake, uncovered, at 350° for 15 minutes or until heated through. If desired, serve with sour cream, cilantro and jalapeno peppers.
Nutrition Facts
1 enchilada: 208 calories, 9g fat (4g saturated fat), 222mg cholesterol, 600mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.
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