Brunch Enchiladas RECIPE FOR TODAY

Brunch Enchiladas

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 8 servings

Ingredients

• 8 hard-cooked 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. Yield: 8 servings.

Originally published as Brunch Enchiladas in Country Woman