Salsa Verde Enchilada Take Home Kit


  1. Whisk together the sour cream, milk and Tajin. Transfer to a squeeze bottle and set aside.
  2. Preheat oven to 400°F.
  3. Prepare Corn and Black Bean Fiesta Blend according to package instructions.
  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.
  5. 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.


  • 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 Freshâ„¢ Avocados: Western Guacamole, Fresh 36/4oz