Egg Enchiladas

Name: Egg Enchiladas
Ingredients: Filling; 1 teaspoon butter; 1/4 cup chopped onion; 8 hard-boiled eggs, chopped; 1 (4 ounce) can chopped green chilies, drained; 1/2 cup monterey jack cheese, grated; 2 tablespoons parmesan cheese, grated; 1/4 teaspoon salt; 12 (6 inch) corn tortillas; Sauce; 1 (14 ounce) can creamed corn; 2 small tomatoes, seeded and diced; 1 teaspoon prepared mustard; 1/2 teaspoon sugar; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 cup monterey jack cheese, grated; sour cream (garnish); chopped chives (garnish)

19 ingredients

6 steps

Ingredients

Filling
1 teaspoon butter
1/4 cup chopped onion
8 hard-boiled eggs, chopped
1 (4 ounce) can chopped green chilies, drained
1/2 cup monterey jack cheese, grated
2 tablespoons parmesan cheese, grated
1/4 teaspoon salt
12 (6 inch) corn tortillas
Sauce
1 (14 ounce) can creamed corn
2 small tomatoes, seeded and diced
1 teaspoon prepared mustard
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup monterey jack cheese, grated
sour cream (garnish)
chopped chives (garnish)

Directions

1

Filling: Heat butter in saucepan. Add onion. Saute until soft. Remove from heat.
2

Stir in next 5 ingredients.
3

Spoon 1/4 cup egg mixture down centre of each tortilla. Roll snugly. Place seam side down in baking dish large enough to hold single layer. Cover with damp cloth while rolling remainder to prevent cracking.
4

Sauce: Stir first 6 sauce ingredients together in bowl. Pour over enchiladas.
5

Sprinkle with cheese. Bake, uncovered, in 350 F oven for about 25 minutes until bubbly hot.
6

Spoon sour cream across enchiladas. Top with chives.