Begin by preparing a 9X13 baking dish by spraying with oil. Spread 1/3 cup of soup over bottom of dish. Preheat oven to 350 degrees. Brown sausage in a large skillet, remove sausage and drain on a paper towel bowl. Clean skillet out with a paper towel. Melt butter and saute onions, peppers and mushrooms until tender.

In a medium bowl, whisk eggs, 1/2 cup of cream, salt, pepper and a dash of hot pepper sauce. Pour egg mixture into skillet with mushrooms, peppers and onions.Place sausage on top of egg mixture and cook mixture on medium heat until it starts to thicken, Stir a few times turning bottom eggs to the top. At the end of cooking, sprinkle the chopped cilantro on top of the mixture.

Spread 10 tortillas on working area and place pepper jack in middle of each tortilla. Distribute egg mixture on each tortilla. Bring the two sides of the tortilla up and cross over. Do not turn over tortilla until it is placed in the dish, then place seam side down. Continue with other tortillas. Mix other half of soup with 1 cup of cream. Pour sauce over the enchiladas. Bake covered for 20 minutes. Then remove cover and continue baking for 10 minutes. Then sprinkle the cheddar cheese and return to oven for 5 to 10 minutes or until melted and a slightly golden brown. Serve enchiladas with side of picante salsa and sour cream.

Tip-If you are pressed for time in the morning, you can prepare the enchiladas up to the sauce, cover and refrigerate over night. Next morning mix the sauce and pour over enchiladas. Add an extra 10 minutes to the baking time and finish with cheese.