Makes 8 servings | Serving size: 1 enchilada 

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! 

Ingredients

• • 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)

Directions

• 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.