Brunch Enchiladas

Name: Brunch Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 8 hard-boiled large 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

If you want something a little different for brunch, try this one—folks love it! —Linda Braun, Park Ridge, Illinois

Ingredients

8 hard-boiled large 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 13x9-in. baking dish. Top with taco sauce.
Bake, uncovered, at 350° for 15 minutes or until heated through. Serve with sour cream if desired.

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.

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