Enchilada Bake
Add a Mexican flair to dinner with this filling egg bake.
  • Makes: 12 servings
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Difficulty Rating: Intermediate

  • Recipe Created By:
  • Recipe From: Illinois Partners


  1. To make salsa verde, cook and stir tomatillos, garlic, red pepper and ½ cup onions in a nonstick skillet. Heat until tomatillos are browned. Add ½ cup water and cover. Cook 5 minutes more until tomatillos are softened and water is evaporated. Transfer to blender. Add remaining water, jalapeño and ½ cup cilantro, and blend until smooth.
  2. In the same skillet used to make the salsa, brown the chorizo and remaining ½ cup onions. Drain. Add eggs, and cook for 2 minutes or until eggs begin to set. Stir in half of the cheese.
  3. Heat oven to 350 degrees. Spray a 9-by-13-inch pan with cooking spray. Spread ¾ cup tomatillo sauce on bottom. Take the corn tortillas and dip briefly in water (to help prevent cracking). Place ⅓ cup egg-chorizo mixture down the center of each tortilla, roll up and place seam-side down in baking dish. Top with remaining cheese and salsa verde.
  4. Bake for 20 minutes. When done, sprinkle remaining chopped cilantro over enchiladas.