- 4
Ingredients
- Filling
- 1 lb. ground pork sausage (or chorizo)
- 2 Tbsp. butter or margarine
- 6 eggs, lightly beaten
- 1/4 c cottage cheese
- 3 green onion tops, chopped
- 1 Tbsp. chopped fresh parsley (or cilantro)
- Sour Cream Sauce
- 1 (10-3/4 oz.) can cream of mushroom soup, undiluted
- 1 (8 oz.) container sour cream
- 1 (4.5 oz.) can chopped green chiles, undrained
- 2 Tbsp. green chile salsa
- 2 Tbsp. chopped fresh cilantro
- 1/4 tsp. ground cumin
- Other
- 8 (7") flour tortillas
- 1 c (4 oz.) shredded Cheddar cheese
- 1 c (4 oz.) shredded Monterey Jack cheese
Preparation
Step 1
1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain and wipe skillet clean.
2. Melt butter in skillet over medium heat; add eggs and next 3 ingredients to skillet.
3. Cook without stirring until eggs begin to set on bottom. Stir and continue to cook until eggs are thickened but still moist. Remove from heat.
4. Stir in sausage and 2 Tbsp. Sour Cream Sauce.
5. Spread 1 c Sour Cream Sauce evenly into a lightly greased 13x9" baking pan.
6. Spoon egg mixture evenly down centers of tortillas; roll up.
7. Place tortillas, seam side down, in prepared dish.
8. Pour remaining Sour Cream Sauce over tortillas. Sprinkle with Chedddar and Monterey Jack chesses.
9. Bake, covered, at 325 for 30 minutes or unti tortillas are thoroughly heated.