Angela MiaRosarita

Yield: 24 portions
Portion Size: 1 enchilada

Ground beef 4 lb
Medium onions, diced 2
Garlic, finely minced 3 cloves
Cumin 2 tsp
Kosher salt 1 tsp
Ground black pepper 1/4 tsp
Rosarita® Diced Green Chiles44300 107641 lb
Rosarita® Original Refried Beans44300 106414 lb
Libby's® Chili without Beans39000 031234 lb
Angela Mia® Ground Unpeeled Pear Tomatoes27000 381032-3/4 lb
Rosarita® Enchilada Sauce44300 106512-1/2 lb
PAM® High Yield Canola Cooking Spray, as needed64144 07263 
Flour tortillas (12 inch) 24
Mexican blend cheese, shredded 8 cups
Green onions, chopped 2 cups
Shredded lettuce, for garnish  
Chopped tomatoes, for garnish  
Sour cream, for garnish  


  1. Preheat oven to 350°F.
  2. In a large skillet cook beef until browned over medium heat. Add onion and cook until softened. Drain fat and season with minced garlic, cumin, kosher salt and pepper.
  3. Blend in Rosarita® Diced Green Chilies and Rosarita® Original Refried Beans. Remove from heat.
  4. In a large bowl, combine Libby's® Chili without Beans, Angela Mia® Ground Unpeeled Pear Tomatoes and Rosarita® Enchilada Sauce.
  5. Spray full sized hotel pan with PAM® High Yield Canola Cooking Spray. Fill each tortilla with 1/2 cup of beef mixture. Roll tortilla over filling. Continue until all tortillas are filled. Top the filled tortillas with sauce. Sprinkle with cheese and green onions.
  6. Bake in preheated oven for 15-20 minutes or until cheese is melted.
  7. Serve hot and garnish with shredded lettuce, chopped tomatoes and sour cream.
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