Brunch Enchiladas

2 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Linda Braun, Park Ridge, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2022

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

TEST KITCHEN APPROVED

Brunch Enchiladas

2 Reviews Add your review
Yield:8 servings
Prep:15 min
Cook:15 min
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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
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Directions

  1. 1
    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.
  2. 2
    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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