Enchilada Egg Bake with Fresh Salsa Verde

Name: Enchilada Egg Bake with Fresh Salsa Verde
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 50
Cuisine: Mexican
Ingredients: 113 grams Mexican chorizo; 12 6-inchs corn tortillas (6 inch), warmed; 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 1 doz. eggs, beaten; 237 milliliters loosely packed fresh cilantro leaves, divided; 2 cloves garlic; 158 milliliters finely chopped onions, divided; 1 jalapeÃ±o pepper, seeded, cut into quarters; 340 grams small tomatillos , husks removed; 237 milliliters water, divided; 170 grams VELVEETAÂ®, cut into 1/2-inch cubes, divided

Enchiladan Egg Bake with Fresh Salsa Verde might be just the Mexican recipe you are searching for. One portion of this dish contains roughly 1g of protein, 2g of fat, and a total of 37 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 50. Head to the store and pick up mexican chorizo, corn tortillas, water, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Cook and stir tomatillos and garlic in large nonstick skillet on medium-high heat 4 min. or until tomatillos are evenly browned.

Ingredients you will need

Tomatillos

Garlic

Equipment you will use

Frying Pan

Add 1/2 cup water; cover. Cook 5 min. or until tomatillos are softened and water is evaporated; transfer to blender.

Ingredients you will need

Tomatillos

Water

Equipment you will use

Blender

Add remaining water, peppers and half the cilantro; blend until smooth. Stir in 1/3 cup onions.

Ingredients you will need

Cilantro

Peppers

Onion

Water

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.

Ingredients you will need

Velveeta Cheese

Chorizo

Egg

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Spray

Tomatillos

Tortilla

Sauce

Roll

Egg

Equipment you will use

Baking Pan

Place, seam sides down, in dish. Top with remaining VELVEETA and tomatillo sauce.

Ingredients you will need

Tomatillos

Velveeta Cheese

Sauce

Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Finely chop remaining cilantro.

Ingredients you will need

Cilantro

Velveeta Cheese

Equipment you will use

Oven

Serve enchiladas topped with sour cream, remaining onions and cilantro.

Ingredients you will need

Sour Cream

Cilantro

Onion

Equipment

Ingredients

Servings:

113grams

Mexican chorizo 126-inchs

corn tortillas (6 inch), warmed 118milliliters

BREAKSTONE'S or KNUDSEN Sour Cream 1

doz. eggs, beaten 237milliliters

loosely packed fresh cilantro leaves, divided 2cloves

garlic 158milliliters

finely chopped onions, divided 1

jalapeÃ±o pepper, seeded, cut into quarters 340grams

small tomatillos , husks removed 237milliliters

water, divided 170grams

VELVEETAÂ®, cut into 1/2-inch cubes, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.