Enchiladas con Huevos

Eggs that had been boiled for a deviling that never happened were the inspiration for these unusual enchiladas. The dish, which appeared in Country Woman magazine a decade ago, was originally meant for a company breakfast or brunch. Years ago, I made it at Easter time and I still make it for a light family supper when I have a surfeit of eggs that must be dealt with. The enchiladas are very easy to make and while they'll never be on anyone's final meal request, they are enjoyable and pleasant enough to eat. While the recipe calls for corn tortillas, the flour variety also works well here. I'm sure you know that corn tortillas can be softened for rolling by wrapping them in damp paper towels and "nuking" them on HIGH power for about 30 seconds. I suspect you already have the ingredients to make these in your refrigerator and pantry. If you have no taco sauce an excellent recipe for the famous Taco Bell sauce can be found here. If you start preparation of this dish with eggs that are already hard boiled you can have these enchiladas on the table in about 30 minutes. If you need directions for making perfect hard boiled eggs you can find them here, but the time required to boil them must be factored into your preparation time. This is a nice dish for busy days. Here's the recipe.

Enchiladas con Huevos...from the kitchen of One Perfect Bite inspired Linda Braun

Ingredients:

8 hard-cooked eggs, chopped

1 small can (8-1/4 ounces) cream-style corn

1-1/2 cups shredded pepper Jack cheese, divided use

1 can (4 ounces) chopped green chilies

1/4 cup + 1 tablespoon chopped cilantro, divided use

1 tablespoon taco seasoning

1/4 teaspoon salt

8 corn tortillas, warmed

1 bottle (8 ounces) mild taco sauce

Sour cream, optional

Directions:

1) Spray a 13 x 9-inch baking dish with nonstick cooking spray. Preheat oven to 350 degrees F.

2) Combine eggs, creamed corn, 1 cup Jack cheese, green chilies, cilantro, taco seasoning and salt in a medium bowl. Spoon 1/2 cup of mixture down center of each tortilla. Roll up tightly. Place, seam side down, in prepared baking dish. Top with taco sauce. Sprinkle with reserved 1/2 cup cheese..

3) Bake, uncovered, for 15 minutes or until heated through. Sprinkle with reserved 1 tablespoon cilantro. Serve with sour cream if desired. Yield: 8 servings.