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Whisk together the sour cream, milk and Tajin. Transfer to a squeeze bottle and set aside.
Preheat oven to 400°F.
Prepare Corn and Black Bean Fiesta Blend according to package instructions.
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.
Top baked enchiladas with diced tomato and green onion. Drizzle each pan with reserved sour cream mixture. Serve with Western Guacamole cups on the side.
Ingredients
8 oz cheese, pepper jack, shredded
40 oz Simplot RoastWorks®: Flame-Roasted Corn and Black Bean Fiesta Blend 6/2.5lb
2 oz onion(s), green, sliced
1 fl oz Milk
20 fl oz salsa, verde, prepared
4 oz sour cream
1 1/2 tsp Tajin Seasoning
4 oz tomato(es), Roma, small dice
16 Flour tortillas, 6 in
4 4 oz Simplot Harvest Fresh™ Avocados: Western Guacamole, Fresh 36/4oz
