Ingredients
-
1/2
-
1/2
-
2
-
1
-
3/4
-
5
-
2
-
4
-
1
-
1
-
1
-
1/2
-
1
-
2
-
3
Directions
Mexican Brunch Enchilladas, I came up with this yummy & filling recipe one day when I just couldn’t decide what to cook I started throwing a bit of this and a bit of that together and my b/f said it was one of the very best things he’d ever eaten in his life Don’t let all the ingredients or steps intimidate you it’s actually quite easy to make
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Steps
1
Done
|
For the Sauce: |
2
Done
|
in a Med. Bowl, Mix the Instant Hollandaise Sauce With Milk and Blend Well. |
3
Done
|
Add the Cream of Mushroom Soup and Liquid from the Sliced Mushrooms. Whisk Until Lumps Are Gone. |
4
Done
|
Stir in 1 Tsp Dried Cilantro, Garlic Powder, Cumin and Chili Powder. Set Aside. |
5
Done
|
For the Filling: |
6
Done
|
Crumble Sausage in a Large Non-Stick Skillet. Add Chopped Onion and Frozen, Shredded Hashbrowns. |
7
Done
|
Cook Over Medium Heat Until Sausage Is Browned and Onions Are Tender. (no Need to Drain as the Grease from the Sausage Helps the Hashbrowns to Fry Properly). |
8
Done
|
Add Salsa and Mix Well. Cook Until Most of the Liquid from the Salsa Is Gone; About 5 Minutes. |
9
Done
|
in a Small Bowl, Whisk the Eggs With 1 Tsp Dried Cilantro, Salt & Pepper. |
10
Done
|
Pour the Eggs Into the Meat Mixture and Cook, Stirring Often, Until Eggs Are Cooked Through. |
11
Done
|
to Assemble: |
12
Done
|
Spray a 13x9 Casserole Dish With Non-Stick Cooking Spray. Spoon 1 C of the Sauce Onto the Bottom of the Dish. |
13
Done
|
Take a Tortilla and Place a Small Handful of the Cheese on It. Top the Cheese With 3 T (more or Less to Taste) of Meat/Egg Filling. |
14
Done
|
Fold the Bottom of the Tortilla Up Over the Filling. Fold in Each Side Over the Filling and Roll Completely. |
15
Done
|
Place It in the Pan; Seam Side Down. Repeat With Remaining Tortillas. |