Enchiladas Mariscos with Salsa Verde


PRODUCTS USED IN RECIPE

6" White Corn 5 oz.
Enchiladas Mariscos with Salsa Verde

Original Recipe Serves 1

Prep Time 5 min
Cooking Time 1 min

INGREDIENTS

3 Mission® 6" White Corn Tortillas (10600)  
4 oz. 41-50 count Shrimp , pre-cooked and peeled 
4 oz. Pre-cooked Crab Meat  
6 oz.  Salsa Verde  
3 oz. Shredded Monterey Jack Cheese  
5 oz. Traditional Black Beans (see Related Recipe) 
2 oz.  Avocados , sliced 
1 oz. Green Cabbage  
2 oz.  Sour Cream  
1 oz. Red Cabbage  
1 oz. Green Onion  

DIRECTIONS

1.) Flash fry the Mission® Stretch Style Corn Tortillas in 350º F vegetable oil.

2.) Fill the tortillas with red and green cabbage, shrimp, crab meat and cheese. Roll and top with salsa verde. Garnish with Monterey Jack cheese.

3.) Place the Traditional Black Beans on the plate. Place in the salamander for 1-2 minutes.

4.) Garnish with avocado, sour cream and green onions.

Recipe Using Same Product(s)

RELATED RECIPE

Traditional Black Beans

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