To start making the Breakfast Enchiladas with Mushroom sauce first make the sauce.
Warmth butter or oil in a pan. Add the garlic and onion and saute until the onions turns translucent.
Add the mushrooms and cook dinner until they sweat. Sprinkle the flour and stir.
Add salt and pepper and stir for about 10 seconds. Add vegetable inventory as required (about 1 cup) and whisk. Cook dinner for a minute and switch off the warmth.
Cool and mix the mushroom combination to a easy paste.
Warmth 1 tablespoon olive oil in a pan. Add the garlic and onion and saute until the onions turns translucent.
Add the colored pepper and greens and toss till they turns into mushy.
Add cumin powder, chilli flakes, oregano, salt and stir. Add the eggs and whisk until you get a mushy scramble. Take it off the warmth.
The following step is to assemble the breakfast enchiladas. Pre-heat the oven to 180 deg C.
Grease a 7 inch baking dish. Unfold little mushroom sauce on the backside of the baking dish.
Fill every tortilla with the egg-vegetable combination, roll up and place within the baking dish. Reduce the rolls if required to suit the scale of the baking dish.
Unfold the remaining sauce over the rolled up tortillas and high with the cheese. Bake for about quarter-hour or until the cheese melts.
Garnish with recent oregano (if utilizing) and serve instantly. Serve Breakfast Enchiladas with Mushroom Sauce together with Chilly Espresso Smoothie and Contemporary Fruit bowl for weekend breakfast.
