Corn Enchiladas

Ingredients

• 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

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Instructions

1. 1Pre-heat an oven to 350°F.
2. 2Microwave 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.
3. 3Place a 1/3 cup and 1 tablespoon of beef in the center of each tortilla and roll into a cylinder.
4. 4Spoon 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.
5. 5Combine sour cream and Mission® 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.