INGREDIENTS

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 

DIRECTIONS

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.

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