Corn Enchiladas

When you need a classic crowd pleasing recipe, this hearty Mexican favorite is always a hit.


  • 8 Mission® Super Size Yellow Corn Tortillas, warm
  • 2 Pre-Cooked Pot Roast, 1 lb 1 oz packs
  • 1 each 10 oz. can Red Enchilada Sauce
  • 1 cup Fat-Free Sour Cream
  • 1/2 jar Mission® Salsa Verde
  • 1/4 cup Roma Tomatoes, chopped
  • 1/4 cup Crumbled Queso Fresco


  1. Pre-heat an oven to 350°F.
  2. Microwave pot roast according to package instructions.
  3. 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.
  4. Place a 1/3 cup and 1 tablespoon of beef in the center of each tortilla and roll into a cylinder.
  5. 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.
  6. Combine sour cream and Mission® Salsa Verde in a microwave safe container and heat on high for 2 minutes.
  7. After 20 minutes, remove foil and cover with warm sauce and serve.
  8. Finish by topping with crumbled queso fresco and chopped tomatoes.