El Paso Enchiladas


6" White Corn 12 oz.
El Paso Enchiladas

Original Recipe Serves 5

Prep Time 20 min
Cooking Time 10 min


15 each  6" White Corn Tortillas (10620)  
7.5 oz. vol. White Queso , heated (Sargento)   
4 oz. wt. Roasted Poblanos , chopped 
4 oz. wt. Sweet Corn , roasted 
lb. Carnitas , prepared 
10 oz. vol. Pepperjack Cheese , shredded 
10 oz. vol. Salsa Verde  
Fresh Cilantro , chopped , to garnish 


1.) Quickly dip white corn tortillas in hot oil and place on towel lined ½ sheet pan.

2.) Spread ½ oz. of white queso in each corn tortilla.

3.) Fold roasted poblanos, roasted corn and carnitas together in a mixing bowl.

4.) Fill each tortilla with 1 ½ oz. of filling and roll to close.

5.) Place 3 enchiladas on hot plate and top each 3 enchiladas with 2 oz. of shredded pepperjack cheese.

6.) Place in cheese melter, salamander or oven to melt cheese.

7.) Place hot plate on an underliner to serve and finish each with 2 oz. of salsa verde and fresh cilantro.

Recipe Using Same Product(s)

Stay fresh! Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.