Mexican Breakfast - cooking recipe

Ingredients

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

Preparation

Whisk together the first 7 ingredients for sauce.
Cook butter, eggs, cottage cheese and parsley.
Add 1 cup sausage to sausage and mix.
Put a little sauce in a 9 x 13-inch pan.
Roll egg and sausage mixture in flour tortillas.
Place in pans.
Cover with rest of sauce and cheese.
Bake at 350\u00b0 for 30 to 40 minutes.