INGREDIENTS

12 Mission® 6" Yellow Corn Tortillas (10503)  
1 cup  Sour Cream  
1 tsp.  Salt  
1 2/3 cups Jack Cheese , shredded 
1 cup  Queso Fresco  
1 cup Vegetable or Canola Oil  
2 large Avocados , sliced 
 Salt  
Corn Salsa  (see Related Recipe) 

DIRECTIONS

1.) Preheat oven to 350 degrees F. Combine sour cream and salt in a shallow bowl. Stir thoroughly until sour cream is smooth. Set aside. Combine cheeses in a bowl and set aside.

2.) Heat oil in pan over high heat. Dip the tortillas in the oil and fry. Remove tortillas before they stiffen, about 10 seconds. Tortillas should be pliable. Repeat process for remaining tortillas.

3.) Dip the tortillas in sour cream, coating evenly. Stuff each tortilla with two avocado slices and 2 Tbs. cheese mixture. Tightly roll up tortillas and place in baking dish, seam side down.

4.) Pour additional sour cream on top of enchiladas. Sprinkle corn salsa and leftover cheese over enchiladas. Bake in oven until heated through, about 15 minutes. Garnish with avocado slices and serve.

Recipe Using Same Product(s)

• 

  Bay Scallop & Tomatillo Ceviche Tostada

• 

  Picadillo Tacos

• 

  Loaded Tornado Nachos

• 

  Peruvian Sea Bass Taquitos with Spicy Aji-Mango Chutney

• 

  Pumpkin Tortilla Bisque