Egg Enchiladas

Name: Egg Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 enchiladas, 6 serving(s)
Ingredients: 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; 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)

Submitted by Atomic Girl Cooks

"A filling brunch dish, using hard-boiled eggs."

Download

Ready In:: 55mins
Ingredients:: 17
Yields:: 12 enchiladas
Serves:: 6

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

Filling: Heat butter in saucepan. Add onion. Saute until soft. Remove from heat.
Stir in next 5 ingredients.
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.
Sauce: Stir first 6 sauce ingredients together in bowl. Pour over enchiladas.
Sprinkle with cheese. Bake, uncovered, in 350 F oven for about 25 minutes until bubbly hot.
Spoon sour cream across enchiladas. Top with chives.