Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork Sausage | 100g cooked | 301 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sauce | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound ground pork sausage
- 2 tablespoons butter or margarine
- 6 eggs, lightly beaten
- 1/4 cup cottage cheese
- 3 green onion tops, chopped
- 1 tablespoon chopped fresh parsley
- Sour Cream Sauce
- 8 (7-inch) flour tortillas
- 1 cup (4 ounces) shredded Cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 (8 ounce) container sour cream
- 1 (4.5 ounce) can chopped green chiles, undrained
- 2 tablespoons green chile salsa
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon ground cumin
Directions
Preheat oven to 325 degrees F.
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain and wipe skillet clean.
Melt butter in a large skillet over medium heat; add eggs and next 3 ingredients. Cook, without stirring, until eggs begin to set on bottom.
Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist.
Remove from heat; stir in sausage and 2 tablespoons Sour Cream Sauce.Spread 1 cup Sour
Cream Sauce evenly into lightly greased 13 x 9-inch baking dish.
Spoon egg mixture evenly down center of each tortilla; roll up. Place,seam side down, in prepared dish.
Pour remaining Sour Cream Sauce over tortillas; sprinkle with cheeses.
Bake, covered at 325 degrees for 30 minutes or until tortillas are heated through.
For sauce: Whisk together all ingredients.