Golden Enchiladas
8 hard-cooked eggs, chopped
1 can (8.75 ounces) cream-style corn
⅔ cup (2.67 ounces) shredded reduced-fat Cheddar or Monterey Jack cheese
1 can (4 ounces) chopped green chilies
2 teaspoons taco seasoning mix
¼ teaspoon salt, optional
8 corn tortillas
1 cup mild to medium taco sauce
Low-fat dairy sour cream, optional
Heat oven to 350 degrees.
In medium bowl, lightly toss eggs, corn, cheese, chilies, seasoning and salt, if desired, until well combined. Spoon 3/4-cup egg mixture down center of each tortilla and roll up. Place seamside down in a 9-by-13-by-2-inch baking dish or pan. Drizzle with taco sauce. Bake until heated through, about 15 minutes. Dollop with sour cream, if desired.
Serves six to eight.
American Egg Board
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