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Brunch Enchiladas

If you want something a little different for brunch, try this one—folks love it! —Linda Braun, Park Ridge, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 chiles
  • 2 teaspoons taco seasoning
  • 1/4 teaspoon salt
  • 8 corn tortillas, warmed
  • 1 bottle (8 ounces) mild taco sauce
  • Optional: Sour cream, minced fresh cilantro and sliced jalapeno peppers

Directions

  • 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.
  • 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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Reviews

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Average Rating:
  • jheld
    Jun 30, 2016

    Very different but good. Will make again.

  • BELYN
    Apr 28, 2013

    RICAAAAAAAAAAAAAAAAA