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Easter Egg Enchiladas

8 hard boiled eggs
2 cups finely diced cooked ham
3 cups shredded cheese
1 can (28 oz.) enchilada sauce (two 14 oz cans)
8 flour tortillas
sour cream

Preheat oven to 350 F. Peel eggs and chop. Combine eggs, ham and 2 cups cheese. Toss together.

Spray 9×13 baking pan with non-stick spray. Place approximately 1/4-cup enchilada sauce in bottom of baking dish and spread around. Spoon 1-2 tablespoons enchilada sauce down middle of each tortilla. Place 1/8 the egg mixture (or approximately 2/3-1 cup mix) on one side of each tortilla. Roll filling inside tortilla and place in baking dish. Continue with remaining tortillas.

Spoon remaining sauce over top of enchiladas. Sprinkle with remaining cheese.

Bake 30-45 minutes or until hot and bubble. Serve hot with fresh fruit, sour cream and/or salsa. Serves 8.

NOTE: Recipe is easy to divide in half for smaller number servings; bake in a 9×9 baking dish.

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