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For the sauce:.
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In a med.
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bowl, mix the instant hollandaise sauce with milk and blend well.
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Add the cream of mushroom soup and liquid from the sliced mushrooms.
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Whisk until lumps are gone.
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Stir in 1 tsp dried cilantro, garlic powder, cumin and chili powder.
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Set aside.
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For the filling:.
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Crumble sausage in a large non-stick skillet.
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Add chopped onion and frozen, shredded hashbrowns.
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Cook over medium heat until sausage is browned and onions are tender.
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(No need to drain as the grease from the sausage helps the hashbrowns to fry properly).
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Add salsa and mix well.
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Cook until most of the liquid from the salsa is gone; about 5 minutes.
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In a small bowl, whisk the eggs with 1 tsp dried cilantro, salt & pepper.
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Pour the eggs into the meat mixture and cook, stirring often, until eggs are cooked through.
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To assemble:.
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Spray a 13x9 casserole dish with non-stick cooking spray.
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Spoon 1 C of the sauce onto the bottom of the dish.
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Take a tortilla and place a small handful of the cheese on it.
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Top the cheese with 3 T (more or less to taste) of meat/egg filling.
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Fold the bottom of the tortilla up over the filling.
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Fold in each side over the filling and roll completely.
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Place it in the pan; seam side down.
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Repeat with remaining tortillas.
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Mix 1 C cheese into the sauce and pour over the enchilladas.
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Cover with foil and bake for 30 minutes at 350 degrees.
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Remove foil and top with remaining cheese.
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Bake an additional 5 minutes to allow cheese to melt.
