Mushroom Enchilada

Set the oven at 220 degrees.

Heat the oil in a frying pan. Add the mushrooms and fry until they start to colour. Add the chipotle paste and butter and fry for another couple of minutes. Add the spinach and corn and fry for another couple of minutes. Stir from time to time. Season with salt to taste. Set aside and let cool.

Spread out the tortillas on a work surface. Divide the mushrooms mix and scrambled eggs evenly between the tortillas. Fold into enchiladas and place in an oven tray. 

Cover each enchilada with a scoop of salsa and cheddar cheese sauce. Sprinkle with pumpkin seeds and bake in oven for about 8-10 minutes until the enchiladas are nicely coloured.