0 0
Mexican Brunch Enchilladas

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 lb breakfast sausage
1/2 cup onion, chopped
2 cups shredded frozen hash browns
1 (4 ounce) can sliced mushrooms, liquid reserved
3/4 cup chunky salsa
5 eggs, beaten
2 teaspoons dried cilantro, divided
4 cups shredded colby-monterey jack cheese, divided
1 (1 ounce) package instant hollandaise sauce (use knorr brand)
1 cup milk
1 (10 1/2 ounce) can cream of mushroom soup
1/2 teaspoon garlic powder
1 teaspoon cumin
2 teaspoons chili powder
3 tablespoons queso cheese sauce

Nutritional information

1218.6
Calories
707 g
Calories From Fat
78.6 g
Total Fat
36.5 g
Saturated Fat
392.7 mg
Cholesterol
2495.2 mg
Sodium
69.8 g
Carbs
5.5 g
Dietary Fiber
7.3 g
Sugars
60.2 g
Protein
411g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mexican Brunch Enchilladas

Features:
    Cuisine:

    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.

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Homemade Chicken Pot Pie
    Honey-Glazed Spicy Meatballs Delight
    next
    Honey-Glazed Spicy Meatballs Delight
    Featured Image
    previous
    Homemade Chicken Pot Pie
    Honey-Glazed Spicy Meatballs Delight
    next
    Honey-Glazed Spicy Meatballs Delight

    Add Your Comment

    20 + seventeen =