Breakfast Enchiladas With Mushroom Sauce Recipe

Step 1: To begin making the Breakfast Enchiladas with Mushroom sauce first make the sauce

Step 2: Heat butter or oil in a pan

Step 3: Add the garlic and onion and saute till the onions turns translucent

Step 4: Add the mushrooms and cook till they sweat

Step 5: Sprinkle the flour and stir

Step 6: Add salt and pepper and stir for about 10 seconds

Step 7: Add vegetable stock as required (about 1 cup) and whisk

Step 8: Cook for a minute and turn off the heat

Step 9: Cool and blend the mushroom mixture to a smooth paste

Step 10: Heat 1 tablespoon olive oil in a pan

Step 11: Add the garlic and onion and saute till the onions turns translucent

Step 12: Add the coloured pepper and vegetables and toss until they becomes soft

Step 13: Add cumin powder, chilli flakes, oregano, salt and stir

Step 14: Add the eggs and whisk till you get a soft scramble

Step 15: Take it off the heat

Step 16: The next step is to assemble the breakfast enchiladas

Step 17: Pre-heat the oven to 180 deg C

Step 18: Grease a 7 inch baking dish

Step 19: Spread little mushroom sauce at the bottom of the baking dish

Step 20: Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish

Step 21: Cut the rolls if required to fit the size of the baking dish

Step 22: Spread the remaining sauce over the rolled up tortillas and top with the cheese

Step 23: Bake for about 15 minutes or till the cheese melts

Step 24: Garnish with fresh oregano (if using) and serve immediately

Step 25: Serve Breakfast Enchiladas with Mushroom Sauce along with Cold Coffee Smoothie and Fresh Fruit bowl for weekend breakfast