Enchilada Egg Bake with Fresh Salsa Verde

• 8 small tomatillos (3/4 lb.), husks removed
• 2 cloves garlic
• 1 cup water, divided
• 1 jalapeno pepper, seeded, cut into quarters
• 1 cup loosely packed fresh cilantro leaves, divided
• 2/3 cup finely chopped onions, divided King Sooper's 1 lb For $0.99 thru 02/09
• 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

1. Heat oven to 350 degrees F.
2. Cook and stir tomatillos and garlic in large nonstick skillet on medium-high heat 4 min.
3. or until tomatillos are evenly browned.
4. Add 1/2 cup water; cover.
5. Cook 5 min.
6. or until tomatillos are softened and water is evaporated; transfer to blender.
7. Add remaining water, peppers and half the cilantro; blend until smooth.
8. Stir in 1/3 cup onions.
9. Cook chorizo in same skillet on medium heat 4 to 5 min.
10. or until done; drain.
11. Stir in eggs; cook 2 min.
12. or just until eggs begin to set, stirring occasionally.
13. Stir in half the VELVEETA.
14. Spread 3/4 cup tomatillo sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
15. Spoon about 1/3 cup egg mixture down center of each tortilla; roll up.
16. Place, seam sides down, in dish.
17. Top with remaining VELVEETA and tomatillo sauce.
18. Bake 20 min.
19. or until enchiladas are heated through and VELVEETA is melted.
20. Finely chop remaining cilantro.
21. Serve enchiladas topped with sour cream, remaining onions and cilantro.

garlic, water, pepper, cilantro, onions, chorizo, eggs, velveeta, corn tortillas, s

Taken from www.kraftrecipes.com/recipes/enchilada-egg-bake-fresh-salsa-verde-120311.aspx (may not work)