Wrap tortillas in a large piece of aluminum foil. Place in a low oven for 10 minutes to heat them up and make them more pliable.
Meanwhile, preheat a skillet over medium-high heat. Add the 1/2 the salsa and the mushrooms. Add the thyme. Cover and cook for 7 minutes. The mushrooms will be stewing in their own juices. Add the jalapeno. Uncover and cook, stirring frequently, until the mixture is nearly dry and the jalapeno is a bit soft. This should take around 3 minutes. Raise the heat and when the mixture starts to sizzle, add the eggs and salt Stir every few seconds. The eggs should be barely set. You want them very creamy. Remove from heat and add cream cheese. Mix well.
Spoon 1/2 the remaining salsa over the bottom of an 8x8" baking pan. Fill a hot tortilla with a spoonful or so of the mushroom mixture, and roll up. Place seam-side-down in the baking dish.
Spoon the remaining salsa over the enchiladas, sprinkle on the cheese, and bake until the cheese is melted and the sauce is hot. This should take about 20 minutes. Let stand for 5 minutes before serving.
To serve: Place one on a plate, place a side of breakfast sausage or chorizo on the side, and sprinkle with some chopped cilantro.
NOTES : Risa's notes:
Use whichever salsa you wish. I used Red Lion brand.
When it comes to the mushrooms, use what you can find. I like to use exotic mushrooms (shiitake, morel, porcini, chinese black mushrooms, maitake). I find a lot of different varieties in dried form (melissas.com or friedas.com are good sources and they sell their products in larger supermarkets too) and then I hydrate a few and add them to button mushrooms. They make the regular button mushrooms taste so much different and also have quite a different aroma.
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