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Chicken Enchiladas
Serving Size: 1 (10-inch) tortilla
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50 SERVINGS |
100 SERVINGS |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Salsa |
- |
1 gal. + 1-1/2 qt. |
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2 gal. + 3 qt. |
| Canned refried beans |
4 lb. |
- |
8 lb. |
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| Frozen, diced, cooked fowl meat, thawed* |
6 lb. 4 oz. |
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12 lb. 8 oz. |
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| Cheddar cheese, shredded |
4 lb. 4 oz. |
- |
8 lb. 8 oz. |
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| Flour tortillas, warmed |
5 lb. 8 oz. |
50 (10 in.) |
11 lb. |
100 (10 in.) |
DIRECTIONS
- Heat oven to 325°F. In spray-coated saucepan or tilting skillet, stir and heat 1/2 of the total salsa and total beans over medium heat for 2 to 3 minutes.
- Sir in chicken, half the total cheese and heat an additional 10 to 12 minutes, stirring occasionally until heated thoroughly and cheese is melted.
- For each serving, portion 2/3 cup mixture onto bottom half of tortilla; roll up. Transfer rolls to spray-coated steam table pan, seam side down. Repeat for remaining tortillas.
- Cover rolls with remaining salsa and cheese. Heat in oven 12 to 15 minutes until cheese is melted and filling is heated thoroughly. Serve immediately.
*Individual frozen, cooked, diced chicken meat available through the USDA commodity program or your distributor.
Contribution to School Lunch Program: Each serving provides 3.8 oz. meat/meat alternate, 1/4 cup vegetable (provided salsa is commodity), and 1-3/4 serving of grains/breads.
Nutritional Analysis (per serving): Calories-526, Protein-34g, Carbohydrate-42g, Total Fat-23g, Saturated Fat-11g, Cholesterol-88mg, Vitamin A-824 IU, Vitamin C-15mg, Iron-4mg, Calcium-365mg, Sodium-1,416mg, Dietary Fiber-2g.
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