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Enchilada Egg Bake w/ Fresh Salsa Verde (12)

Source of Recipe

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Enchilada Egg Bake with Fresh Salsa Verde (12)***

Kraftrecipes.com
Recipe by Kraft
5 reviews rate this recipe 3.5 of 5 stars.
Prep Time 30min. - Total Time 50min.
12 servings

Here's an easy egg bake with an extravaganza of enchilada goodness—tomatillos, cilantro, and all.

What You Need:
• 8 small tomatillos (3/4 lb.), husks removed
• 2 cloves garlic
• 1 cup water, divided
• 1 jalapeño pepper, seeded, cut into quarters
• 1 cup loosely packed fresh cilantro leaves, divided
• 2/3 cup finely chopped onions, divided
• 1/4 lb. Mexican chorizo
• 6 eggs, beaten
• 1-1/2 cup liquid egg substitute
• 6 oz. VELVEETA®, cut into 1/2-inch cubes, divided
• 12 corn tortillas (6 inch), warmed
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It:
• Heat oven to 350ºF.

• Cook and stir tomatillos and garlic in large nonstick skillet on medium-high heat 4 min. or until tomatillos are evenly browned. Add 1/2 cup water; cover. Cook 5 min. or until tomatillos are softened and water is evaporated; transfer to blender. Add remaining water, peppers and half the cilantro; blend until smooth. Stir in 1/3 cup onions.

• Cook chorizo in same skillet on medium heat 4 to 5 min. or until done; drain. Stir in eggs and egg substitute; cook 2 min. or just until eggs begin to set, stirring occasionally. Stir in half the VELVEETA.

• Spread 3/4 cup tomatillo sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup egg mixture down center of each tortilla; roll up. Place, seam sides down, in dish. Top with remaining VELVEETA and tomatillo sauce.

• Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Finely chop remaining cilantro. Serve enchiladas topped with sour cream, remaining onions and cilantro.

1/12 of recipe equals: Calories 220; Total fat 8.5g (Saturated fat 4.2g); Cholesterol 89mg; Sodium 330mg; Carbohydrate 17g; Dietary fiber 3g; Sugars 3g; Protein 12g