Prep: 30 min
Cook: 45 min
Ready In: 1hr 15 min
Prep time: 10 mins
Cook time: 15 mins
2 each Pre-Cooked Pot Roast, 1 lb 1 oz packs
1 each 10 oz. can Red Enchilada Sauce
8 each Mission® Super Size Corn Tortillas, warm
1 cup Fat-Free Sour Cream
½ jar Salsa Verde
¼ cup Roma Tomatoes, chopped
¼ cup Crumbled Queso Fresco
Pre-heat an oven to 350°F.
Microwave pot roast according to package instructions. Place both packages into a medium size mixing bowl shred with a fork and add ¾ cup of the red enchilada sauce, reserve the remaining sauce for assembly.
Place a ⅓cup and 1 tablespoon of beef in the center of each tortilla and roll into a cylinder.
Spoon the reserved red enchilada sauce over the bottom of a casserole dish and line with shredded beef rolls. Cover with foil and bake in pre-heated oven for 20 minutes.
Combine sour cream and Salsa Verde in a microwave safe container and heat on high for 2 minutes. After 20 minutes remove foil and cover with warm sauce and serve. Finish by topping with crumbled queso fresco and chopped tomatoes.
Two enchiladas per person