Brunch Enchiladas

  Breakfast

If you want something a little different for brunch, try this one—folks love it!

Brunch Enchiladas

Average Rating: 4.5

TOTAL TIME: Prep/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 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, sliced jalapeno peppers

Instructions

  • 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. 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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