2 (8 ounce) cans sliced mushrooms
2 eggs
4 green onions, sliced
1 (8 ounce) can crushed tomatoes with green chile peppers
1 cup shredded sharp processed cheese blend
1 (8 ounce) can whole kernel corn, cooked
1 (8 ounce) can chopped tomatoes with green chile peppers, drained
1/2 cup chopped green onions, divided
1 (16 ounce) container sour cream
1 (1 ounce) can diced green chiles
1 (16 ounce) container salsa
1 (16 ounce) can sliced ripe olives, drained
Preheat oven to 350 degrees F (175 degrees C). Prepare burrito buns by separating the bottom from the sides, and lining the bottom of each one with foil. Place 1/2 of the mushrooms, eggs and onions onto the bottom of the buns and place another layer of mushrooms, eggs, onion, tomatoes and tomatoes on top. Spread reserved tomato sauce over the entire bottom of the burrito.
Bake in preheated oven for 15 minutes, or until brown. Drain out remaining juices. Serve warm or cold.
Place shredded cheese blend in a medium bowl. Stir well and spread 1/2 of the cheese over the burrito. Top with salsa and serve. Spread 1/2 of the enchilada sauce over the top of both buns, and sprinkle half of the sour cream on top. Top with remaining mushrooms, eggs, tomato sauce and cheese, repeating with remaining salsa and cheese.
Roll the remainder of the burrito into a cylinder shape and place on a warm medium heat pan. Place green chile peppers on top of the enchiladas, followed by 1/2 of the olives. Remove from heat. Sprinkle remaining green chiles on top of the vegetables.
Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until heated through.