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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a great recipe to try something different for brunch. It is wonderful to serve to guest.American Egg Board, Linda Braun, Park Ridge, Illinois Ingredients:
8 hard-cooked 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 13-in. x 9-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.
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