BRUNCH ENCHILADAS

Brunch Enchiladas image

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

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 600mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

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