Mexican Brunch Enchilladas

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 (i 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
• 8 flour tortillas, burrito size
• salt and pepper

Recipe

• 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.