Vegetable Enchiladas
FLAV-R-PAC® Country Trio
Ingredients
| 64 ea. | Corn tortillas, 6" |
| 8 ¾ qts. | Enchiladas sauce |
| 12 lbs. | Jack cheese, shredded |
| 3 ¼ qts. | Sour cream |
| 6 ¼ lbs. | Tomato, diced |
| Garnish | Cilantro |
Directions
- Divide 56 ounces enchilada sauce in the bottom of (4) steam table pans. Place a layer of (8) corn tortillas over sauce in each pan.
- In large container, toss frozen vegetables in remaining enchilada sauce and divide 1/8 of mixture into each pan.
- Sprinkle each with 1 1/2 pounds cheese; top each with another layer of 8 tortillas; divide remaining vegetable-sauce mixture into pans, and top each with remaining cheese.
- Cover and bake at 350°F for 45 minutes. To serve, cut into squares and serve with 1 ounce sour cream, 1 ounce diced tomatoes and a sprig of cilantro.