Ingredients
The following ingredients have 18 Servings
- 1 cup low fat sour cream
- 1 10 3/4 oz can cream of chicken soup
- 1 4 oz can chopped green chilies
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 12 oz spicy ground sausage (I use Jimmy Dean)
- 2 tablespoons butter
- 7 large eggs
- 1/4 cup cottage cheese
- 1/4 cup chopped parsley (fresh)
- 1/4 cup chopped green onions (green stems only)
- 8-10 12 inch flour tortillas (buttered lightly)
- 2 cups grated Cheddar cheese (divided)
- 2 cups grated Monterey Jack cheese (divided)
- 8-10 oz salsa (red or green)
Instruction
- Whisk sour cream, soup, green chilies, cumin and coriander together in a mixing bowl. Saute sausage, drain off grease. Melt butter in Teflon skillet over medium heat, add eggs and cottage cheese and blend. Cook until eggs are at soft scramble stage. Remove from heat and add green onions and fresh parsley. Add 2 tablespoons of the sour cream mixture and all of the sausage to the eggs. Lightly fold in 1 cup of the cheddar and one cup of the Jack cheese into the egg mixture.
- Preheat oven to 325 degrees.
- Grease a 9x13 pan.
- Place about 1 cup of the sour cream mixture into the baking dish. Spread to cover bottom of pan. Divide filling into the eight or ten tortillas. Roll up the individual tortillas. Place filled tortillas into prepared dish. Top with remaining sauce mixture, 8 oz. of salsa and finally 2 cups remaining grated cheese.
- Bake for 30-45 minutes or until cheeses are melted and eggs are heated and bubbly.
