CHICKEN ENCHILADAS (COOKED DICED)

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 1/4 oz 1/4 tsp
ONIONS,FRESH,CHOPPED 5 lbs 3 qts 2-1/8 cup 5-1/2 lbs
SAUCE,ENCHILADA,CANNED 41-1/2 lbs 4 gal 3-1/2 qts
CHILI POWDER,LIGHT,GROUND 5-1/4 oz 1-1/4 cup
PEPPER,RED,GROUND 1 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 1 oz 3-1/3 tbsp
CHICKEN,COOKED,DICED 25 lbs
TORTILLAS,WHEAT,6 INCH 14-1/8 lbs 200 each
CHEESE,CHEDDAR,LOWFAT,SHREDDED 4 lbs 1 gal

Method

1 Lightly spray kettle or stock pot with non-stick cooking spray. Stir-cook onions in a lightly sprayed steam jacketed kettle or
stockpot 5 minutes or until tender, let cool.
2 Combine onions, 6-1/4 qt enchilada sauce, chili powder, red pepper, and garlic powder. Blend well. Gently fold in chicken; cover.
3 Spread 1-1/4 cup enchilada sauce in each sheet pan.
4 Place 1/3 cup of chicken filling in center of each tortilla. Roll tortilla tightly around filling. Place 3 rows seam-side down in each
sheet pan (about 50 per pan).
5 Pour remaining enchilada sauce evenly over enchiladas in each pan.
6 Using a convection oven, bake 25 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
7 Sprinkle 1 lb (1 qt) cheese over enchiladas in each pan. Bake 3 minutes to melt cheese. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
533 cal 48 g 44 g 17 g 105 mg 1769 mg 149 mg

Portion

2 Enchiladas

Yield

100


( categories: )