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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breakfast sausage	1/2			360.6064	15.4222	43.5449	13.8346
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
hash brown	2	cups	shredded frozen	826.8	109.5432	9.36	39.0624
mushroom	1	can	sliced	-	-	-	-
chunky salsa	3/4	cup		2.76	0.4404	0.2556	0.0624
egg	5		beaten	357.5	1.8	31.4	23.775
cilantro	2	teaspoons	divided dried	2.76	0.4404	0.2556	0.0624
colby monterey jack cheese	4	cups	shredded divided	-	-	-	-
hollandaise sauce	1	package		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
queso cheese sauce	3	tablespoons		-	-	-	-
flour tortilla	8			-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.