Yield: 24 portions
Portion Size: 2 enchiladas

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


  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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