Here's an easy egg bake with an extravaganza of enchilada goodness—tomatillos, cilantro, and all.
What You Need
Original recipe yields 12 servings
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
1 doz. eggs, beaten
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
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Let's 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; 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.
From our Partners at Eggland's Best®
To make eggs fluffy and full, whisk as much air as possible into the egg mixture and be sure to use the freshest eggs. We love the fresh-from-the-farm quality of Eggland’s Best® eggs, which are typically delivered directly to supermarkets within three days of laying. And now, Eggland’s Best eggs are fresher and stay fresher longer than ordinary eggs.
Prepare using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare using flour tortillas.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.