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!
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 😉
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 🙂
- 8 large hard boiled eggs, chopped
- 1 8 oz. (240 ml) can cream style corn
- 2/3 cup (230 gram) cheddar cheese, grated
- 1 4 oz. (120 ml) can green chilies
- 2 tsp (8 gram) taco seasoning
- 1/4 tsp (1.5 gram) salt
- 8 tortillas (flour or corn)
- 1 8 oz. (240 ml) bottle taco sauce
- Sour cream (optional)
- 1. Preheat oven to 350 F (180 C).
- 2. Combine first six ingredients in a large bowl.
- 3. Spoon 1/2 cup of the mixture into the center of each tortilla. Roll up tightly.
- 4. Place, seam down, in a greased 13x9 inch baking dish.
- 5. Top with taco sauce.
- 6. Bake, uncovered, for 15 min. or until heated through.
- 7. Serve with sour cream if desired.
- Bon appetit! 🙂
- These enchiladas can be refrigerated for up to 2 days, but are best when fresh and warm just out of the oven.