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