posted by Terrytx 07-19-100 8:25 AM
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork sausage
2 tablespoons butter or margarine
6 eggs, lightly beaten
1/4 cup cottage cheese
3 green onion tops, chopped
1 tablespoon chopped fresh parsley
Sour Cream Sauce
8 (7-inch) flour tortillas
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Sour Cream Sauce:
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (8 ounce) container sour cream
1 (4.5 ounce) can chopped green chiles, undrained
2 tablespoons green chile salsa
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Preheat oven to 325 degrees F.
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain and wipe skillet clean.
Melt butter in a large skillet over medium heat; add eggs and next 3 ingredients. Cook, without stirring, until eggs begin to set on bottom.
Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. Remove from heat; stir in sausage and 2 tablespoons Sour Cream Sauce. Spread 1 cup Sour Cream Sauce evenly into lightly greased 13 x 9-inch baking dish.
Spoon egg mixture evenly down center of each tortilla; roll up. Place, seam side down, in prepared dish.
Pour remaining Sour Cream Sauce over tortillas; sprinkle with cheeses.
Bake, covered at 325 degrees for 30 minutes or until tortillas are heated through.
For sauce: Whisk together all ingredients.
Source: "Southern Living-8/00"
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