CHEESE 'N CHILE ENCHILADAS

Rosarita

Yield: 24 portions
Portion Size: 2 enchiladas
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Ingredients:SKU:Measure:
WessonŽ Smart Choice Cottonseed/Canola Blend27000 63334 
Corn tortillas (6 inch) 48
Cheddar cheese, shredded 3 quarts
Monterey Jack cheese, shredded 3 quarts
RosaritaŽ Diced Green Chiles44300 107642 cups
Ripe olives, sliced 2 cups
RosaritaŽ Enchilada Sauce44300 106513 quarts

Preparation:

  1. In a skillet, heat WessonŽ Smart Choice Cottonseed/Canola Blend. Fry each tortilla for a few seconds to soften; drain well.
  2. In a large bowl, combine both cheeses, RosaritaŽ Diced Green Chilies and olives; set aside.
  3. In each of two 2-1/2-inch deep full size hotel pans, pour 8 ounces RosaritaŽ Enchilada Sauce.
  4. In a bowl, pour remaining RosaritaŽ Enchilada Sauce and dip tortilla in sauce to coat.
  5. Place 1-1/2 oz. cheese mixture on each tortilla, roll to enclose filling; place enchilada seam side down in pans.
  6. Pour remaining RosaritaŽ Enchilada Sauce over enchiladas in pans.
  7. Sprinkle remaining cheese mixture over enchiladas, dividing evenly between pans.
  8. Bake in preheated 350°F oven 30 minutes or until cheese is melted.
  9. Recipe Variation: Add cooked and shredded beef, chicken or pork. Garnish suggestions: Sour cream, sliced ripe olives, shredded lettuce.
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Nutrition Facts
Serving Size 2 enchiladas
Servings Per Recipe 24 portions
Amount per Serving
Calories
695
% Daily Value*
Total fat
78%
51 g
Saturated fat
122%
24 g
Cholesterol
37%
110 MG
Sodium
63%
1,516 MG
Carbohydrate
10%
30 g
Dietary fiber
15%
4 g
Sugars
1%
5 g
Protein
61%
31 g
Vitamin A
53%
• Vitamin C
14%
Calcium
87%
• Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet