Ingredients
8 hard-boiled large eggs, chopped1 can (8-1/4 ounces) cream-style corn2/3 cup shredded cheddar cheese1 can (4 ounces) chopped green chiles2 teaspoons taco seasoning1/4 teaspoon salt8 corn tortillas, warmed1 bottle (8 ounces) mild taco sauceOptional: Sour cream, minced fresh cilantro and sliced jalapeno peppers
Preparation
Combine the first 6 ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13x9-in. baking dish. Top with taco sauce.
Bake, uncovered, at 350° for 15 minutes or until heated through. If desired, serve with sour cream, cilantro and jalapeno peppers.
