Brunch Enchiladas

Name: Brunch Enchiladas
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 chilies; 2 teaspoons taco seasoning; 1/4 teaspoon salt; 8 corn tortillas, warmed; 1 bottle (8 ounces) mild taco sauce; Sour cream, optional

9 ingredients

2 steps

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 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 13x9-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.