Products used in this recipe
Salsa Verde Enchiladas Take Home Kit
Yield: 8 Servings (12 oz. ) (2 Pans - 4 Servings Each)
Yield: 8 Servings (12 oz. ) (2 Pans - 4 Servings Each)
Help your customers create this tasty Mexican favorite in their home kitchens. This take-home meal kit features Simplot RoastWorks® Flame-Roasted Corn and Black Bean Fiesta Blend as the star in a hearty green enchilada dish that will satisfy vegetarians and omnivores alike.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5lb | 40 oz. | |
| Sour cream | 4 oz. | |
| Milk | 1 fl. oz. | |
| Tajin seasoning | 1-1/2 tsp. | |
| Flour tortillas, 6-inch | 16 each | |
| Salsa verde, prepared | 20 fl. oz. | |
| Pepper Jack cheese, shredded | 8 oz. | |
| Roma tomatoes, small dice | 4 oz. | |
| Green onion, sliced | 2 oz. | |
| Simplot Harvest Fresh™ Avocados: Western Guacamole, Fresh 36/2oz | 8) 2 oz. |
Preparation Instructions:
- Step 1
- Preheat oven to 400°F.
- Step 2
- Prepare Corn and Black Bean Fiesta Blend according to package instructions.
- Step 3
- Whisk together the sour cream, milk and Tajin. Transfer to a squeeze bottle and set aside.
- Step 4
- Place 2.5 oz. Fiesta Blend on a flour tortilla. Roll up and place seam side down in a half-sized hotel pan. Repeat to fill 2 pans with 8 filled tortillas each. Spoon salsa verde over the top of both pans and sprinkle with shredded cheese. Bake until bubbly and cheese is melted, about 10-15 minutes.
- Step 5
- Top baked enchiladas with diced tomato and green onion. Drizzle each pan with reserved sour cream mixture. Serve with guacamole cups on the side.
