Enchilada Egg Bake with Fresh Salsa Verde

Ingredients

• 0.3 lb mexican chorizo 
• 12 6-inch corn tortillas warmed ()
• 0.5 cup knudsen cream sour
• 1  doz. eggs beaten
• 1 cup cilantro leaves fresh divided loosely packed
• 2 cloves garlic 
• 0.7 cup onions divided finely chopped
• 1  jalapeão pepper seeded cut into quarters
• 0.8 lb tomatillos 
• 1 cup water divided
• 6 oz velveetaâ divided cut into 1/2-inch cubes,
• 6 oz velveetaâ divided cut into 1/2-inch cubes,

Equipment

• frying pan
• oven
• blender
• baking pan

Directions

1. Heat oven to 350F.
2. Cook and stir tomatillos and garlic in large nonstick skillet on medium-high heat 4 min. or until tomatillos are evenly browned.
3. Add 1/2 cup water; cover. Cook 5 min. or until tomatillos are softened and water is evaporated; transfer to blender.
4. Add remaining water, peppers and half the cilantro; blend until smooth. Stir in 1/3 cup onions.
5. 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.
6. 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.
7. Place, seam sides down, in dish. Top with remaining VELVEETA and tomatillo sauce.
8. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Finely chop remaining cilantro.
9. Serve enchiladas topped with sour cream, remaining onions and cilantro.