1. For the sauce: 2. In a med. bowl, mix the instant hollandaise sauce with milk and blend well. 3. Add the cream of mushroom soup and liquid from the sliced mushrooms. Whisk until lumps are gone. 4. Stir in 1 tsp dried cilantro, garlic powder, cumin and chili powder. Set aside. 5. For the filling: 6. Crumble sausage in a large non-stick skillet. Add chopped onion and frozen, shredded hashbrowns. 7. 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. Add salsa and mix well. Cook until most of the liquid from the salsa is gone; about 5 minutes. 9. In a small bowl, whisk the eggs with 1 tsp dried cilantro, salt & pepper. 10. Pour the eggs into the meat mixture and cook, stirring often, until eggs are cooked through. 11. To assemble: 12. Spray a 13x9 casserole dish with non-stick cooking spray. Spoon 1 C of the sauce onto the bottom of the dish. 13. 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. Fold the bottom of the tortilla up over the filling. Fold in each side over the filling and roll completely. 15. Place it in the pan; seam side down. Repeat with remaining tortillas. 16. Mix 1 C cheese into the sauce and pour over the enchilladas. 17. Cover with foil and bake for 30 minutes at 350 degrees. 18. Remove foil and top with remaining cheese. Bake an additional 5 minutes to allow cheese to melt. ---------------------------------------------------------------------------
Nutrition
Ingredients
