Mexican Breakfast

• 1 c. sour cream
• 1 can cream of mushroom soup
• 1 (4 oz.) can chopped green chilies
• 1 (7 oz.) jar green chili salsa
• 1/4 tsp. cumin
• 1/4 c. green onions, chopped
• 1/4 tsp. coriander
• 1 lb. spicy sausage, browned and drained
• 2 Tbsp. butter
• 8 to 12 eggs, slightly beaten
• 1/4 c. cottage cheese
• 1 Tbsp. chopped fresh parsley
• 8 (12-inch) flour tortillas
• 1 c. grated Cheddar cheese
• 1 c. grated Monterey Jack cheese

1. Whisk together the first 7 ingredients for sauce.
2. Cook butter, eggs, cottage cheese and parsley.
3. Add 1 cup sausage to sausage and mix.
4. Put a little sauce in a 9 x 13-inch pan.
5. Roll egg and sausage mixture in flour tortillas.
6. Place in pans.
7. Cover with rest of sauce and cheese.
8. Bake at 350u0b0 for 30 to 40 minutes.

sour cream, cream of mushroom soup, green chilies, green chili salsa, cumin, green onions, coriander, sausage, butter, eggs, cottage cheese, parsley, flour tortillas, cheddar cheese, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811553 (may not work)