Brunch Enchiladas  (The Battle of the Chefs)

Brunch Enchiladas (The Battle of the Chefs)

Hello everyone!

We hope you had a beautiful Easter and a great weekend! 🙂

As all the celebrations are over, many of us are left with a pile of hard boiled eggs. And we don’t know what to do about them, right? I mean, who eats THAT many hard boiled eggs? And what can you make of them so they don’t go to waste?

Well, don’t stress about it, our friends, because today we are introducing you to the first Battle of the Chefs – Becky and Iryna in a contest of two different recipes — for this one, using hard boiled eggs!

Iryna will be posting her recipe using hard boiled eggs in this post, and Becky will post hers on Thursday, April 20th. We want you, our readers, to vote, based on appearance and taste (hopefully you will find time in your busy schedule to make these recipes), to let us know which one wins. We will post the poll results on Monday, May 1st, announcing who is the winner.

So, ready for the Battle? Let’s begin!

Brunch Enchiladas

To be honest, I wasn’t sure about this recipe when I first decided to make brunch enchiladas because most people (including me) are used to having beans and rice as the main ingredients in our enchiladas (and meat, for those of us who eat meat), but eggs??? I mean, who thinks of eggs as a main ingredient in enchiladas?

Well, my friends, you just might discover right here right now what is it that you were missing on 😉

Brunch enchiladas |


This dish is so delish even my picky husband approved of it.

It is absolutely perfect if you have a lot of people you need to serve brunch to. It is easy, quick and so satisfying 🙂

Brunch Enchiladas
Serves 8
Quick and easy brunch recipe for those who love something unique and delicious!
Write a review
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
502 calories
46 g
232 g
26 g
21 g
12 g
207 g
822 g
2 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 502
Calories from Fat 229
% Daily Value *
Total Fat 26g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 232mg
Sodium 822mg
Total Carbohydrates 46g
Dietary Fiber 3g
Sugars 2g
Protein 21g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8 large hard boiled eggs, chopped
  2. 1 8 oz. (240 ml) can cream style corn
  3. 2/3 cup (230 gram) cheddar cheese, grated
  4. 1 4 oz. (120 ml) can green chilies
  5. 2 tsp (8 gram) taco seasoning
  6. 1/4 tsp (1.5 gram) salt
  7. 8 tortillas (flour or corn)
  8. 1 8 oz. (240 ml) bottle taco sauce
  9. Sour cream (optional)
  1. 1. Preheat oven to 350 F (180 C).
  2. 2. Combine first six ingredients in a large bowl.
  3. 3. Spoon 1/2 cup of the mixture into the center of each tortilla. Roll up tightly.
  4. 4. Place, seam down, in a greased 13x9 inch baking dish.
  5. 5. Top with taco sauce.
  6. 6. Bake, uncovered, for 15 min. or until heated through.
  7. 7. Serve with sour cream if desired.
  8. Bon appetit! 🙂
  1. These enchiladas can be refrigerated for up to 2 days, but are best when fresh and warm just out of the oven.
  2. Enjoy!
The Copper Lemon


Recommend this post!

Leave a Comment

Your email address will not be published. Required fields are marked *