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Brunch Enchiladas

 Brunch Enchiladas
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
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 8 Eggland's Best Hard-Cooked Peeled 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.