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 cilantro leaves, divided
1/2 tsp. salt
2/3 cup finely chopped onions, divided
1/4 lb. 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
Description
Enchilada Egg Bake With Fresh Salsa Verde Recipe
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