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Brunch Enchiladas Recipe

Brunch Enchiladas Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. Bake, uncovered, at 350° for 15 minutes or until heated through. Serve with sour cream if desired. Yield: 8 servings.

Nutritional Facts

1 each: 208 calories, 9g fat (4g saturated fat), 222mg cholesterol, 600mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 11g protein.

Reviews for Brunch Enchiladas

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jheld User ID: 8766233 249965
Reviewed Jun. 30, 2016

"Very different but good. Will make again."

BELYN User ID: 7243814 43040
Reviewed Apr. 28, 2013


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