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Enchilada Egg Bake with Fresh Salsa Verde
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Enchilada Egg Bake with Fresh Salsa Verde

50 Min(s)
30 Min(s) Prep
20 Min(s) Cook
Here's an easy egg bake with an extravaganza of enchilada goodness—tomatillos, cilantro, and all.
What You Need
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12 servings
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
1
Heat oven to 350ºF.
2
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.
3
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.
4
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.
5
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.
Kitchen Tips
Tip 1
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.
Tip 2
Variation
Prepare using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 3
Substitute
Prepare using flour tortillas.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 195mg
65%
Sodium 330mg
14%
Total Carbohydrates 17g
6%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 12g
24%
Vitamin A
25%
Vitamin C
4%
Calcium
10%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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.
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