Makes 8 servings | Serving size: 1 enchilada 


15 min


15 hr


30 min


These enchiladas are a delicious way to use leftover Easter eggs. This is a iFit staff favorite for Easter—even amongst hard boiled egg haters! But try it anytime of year, ‘cause your taste buds are gonna love ‘em! 



    • 3 cups potatoes
    • ½ pound country sausage
    • 8 hard boiled eggs, peeled and chopped
    • 1 cup bell peppers, chopped
    • ½ teaspoon black pepper
    • 16 ounces salsa verde, divided
    • 8 whole wheat tortillas
    • ¼ cup pepper jack cheese, shredded
    • 1 avocado, diced
    • 1 cup tomatoes, chopped (I like to use cherry tomatoes)




  • For quick cooking, I like to microwave my potatoes. Pierce with a fork, then microwave
  •  on high for about 2–3 minutes until soft, then peel and chop them. 
  • While potatoes are microwaving, cook country sausage until browned and cooked through. 
  • In a large bowl, mix the eggs, potatoes, sausage, bell peppers, salt, and pepper. 
  • Pour 1 cup of salsa verde into a 9×13” pan. 
  • Place ⅛th of mixture inside each tortilla.
  • Roll the tortillas up, then place in the pan. Repeat with remaining tortillas. 
  • Top with remaining salsa verde and the cheese. 
  • Bake at 350°F for 15 minutes, until the cheese is melted and the enchiladas are heated through. 
  • Top with avocado and tomatoes.