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Corn Enchiladas


Prep: 30 min

Cook: 45 min

Ready In: 1hr 15 min

Corn Enchiladas Corn Enchiladas

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  • Serves: 4

    Prep time: 10 mins

    Cook time: 15 mins

  • Ingredients

    • 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

  • Instructions

    • 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

  • Tips

    Shredded chicken can be used in place of beef this recipe.
    Add dashes of hot sauce to the beef mixture for some spice.
    Make the enchiladas the morning of your party and heat once your guests arrive.
  • Click to see Nutritional Information