Salsa Verde Enchilada Take Home Kit
Salsa Verde Enchilada Take Home Kit
Directions
- 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
