Brunch Enchiladas Recipe

Yield: 8 Servings

Brunch Enchiladas

Photo by Taste of Home©

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:

  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 13-in. x 9-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 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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