Enchilada Egg Bake with Fresh Salsa Verde Recipe
Learn how to make Enchilada Egg Bake with Fresh Salsa Verde with a guided recipe using delicious and nutritious Eggland’s Best eggs and products.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.egglandsbest.com.
Cooking tools:
- Oven
- Nonstick skillet
- Blender
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Baking dish
- Cooking spray
- Colander
- Plate
- Tongs
Ingredients
- 8 small tomatillos (about 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
- ½ tsp. salt
- 2/3 cup finely chopped onions, divided
- ¼ lb. Mexican chorizo
- 1 doz. Eggland's Best Eggs, (large) beaten
- 6 oz. VELVEETA®, cut into 1/2-inch cubes, divided
- 12 corn tortillas (6 inch), warmed
- ½ cup BREAKSTONE'S or KNUDSEN Sour Cream
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