Chicken Enchilada
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M,73/2.2oz, 10#, Tyson, 10460210928 ‎ 6 5/8 oz.
- Cheese, mozzarella, nonfat shredded 3/4 c., 3 tbsp., 1 1/8 tsp. ‎
- Beans, black, mature seeds, canned, low sodium ‎ 1/3 c., 1 1/3 tsp. ‎
- Soup, chicken broth or bouillon, dry ‎ 3/8 tsp.
- Spices, garlic powder ‎ 3/8 tsp.
- Spices, cumin seed ground 1/4 tsp.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ 6 tortila
- Sauce, enchilada, red, mild, ready to serve ‎ 1/2 c., 1 tbsp., 1 7/8 tsp. ‎
INSTRUCTIONS
- Drain beans, rinse in a colander. In a large bowl, mix together chicken, cheese (reserve 1 cup of cheese for topping), beans, chicken base and seasonings.Â
- Scoop 2oz of mixture onto each tortilla and roll up into tube. Place into 2 inch hotel pans orsheet pans. Cover with enchilada sauce.Â
- Cover each pan with foil and bake in a 350 degree F oven for 15 minutes. Uncover, sprinkle with 1 cup of cheese and bake for 5 minutes more or until the internal temperature reaches165 degrees F. Hold hot for service.Â
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M,73/2.2oz, 10#, Tyson, 10460210928 ‎ 1 Ibs., 11 1/2 oz. ‎
- Cheese, mozzarella, nonfat shredded 1 qt,
- Beans, black, mature seeds, canned, low sodium ‎ 1 1/2 c.
- Soup, chicken broth or bouillon, dry ‎ 1 1/2 tsp.
- Spices, garlic powder ‎ 1 1/2 tsp.
- Spices, cumin seed ground 3/4 tsp.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ 25 tortilla
- Sauce, enchilada, red, mild, ready to serve ‎ 1 pt., 1/2 c. ‎
INSTRUCTIONS
- Drain beans, rinse in a colander. In a large bowl, mix together chicken, cheese (reserve 1 cup of cheese for topping), beans, chicken base and seasonings.Â
- Scoop 2oz of mixture onto each tortilla and roll up into tube. Place into 2 inch hotel pans orsheet pans. Cover with enchilada sauce
- Cover each pan with foil and bake in a 350 degree F oven for 15 minutes. Uncover, sprinkle with 1 cup of cheese and bake for 5 minutes more or until the internal temperature reaches165 degrees F. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M,73/2.2oz, 10#, Tyson, 10460210928 ‎ 6 Ibs., 14 oz. ‎
- Cheese, mozzarella, nonfat shredded 1 gal.
- Beans, black, mature seeds, canned, low sodium ‎ 1 qt., 1 pt. ‎
- Soup, chicken broth or bouillon, dry ‎ 2 tbsp.
- Spices, garlic powder ‎ 2 tbsp.
- Spices, cumin seed ground 1 tbsp.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ 100 tortilla
- Sauce, enchilada, red, mild, ready to serve ‎ 2 qt., 1 pt. ‎
INSTRUCTIONS
- Drain beans, rinse in a colander. In a large bowl, mix together chicken, cheese (reserve 1 cup of cheese for topping), beans, chicken base and seasonings.Â
- Scoop 2oz of mixture onto each tortilla and roll up into tube. Place into 2 inch hotel pans orsheet pans. Cover with enchilada sauce.Â
- Cover each pan with foil and bake in a 350 degree F oven for 15 minutes. Uncover, sprinkle with 1 cup of cheese and bake for 5 minutes more or until the internal temperature reaches165 degrees F. Hold hot for service.Â
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Pulled, 65 Dark/35 White, Low Sodium, FC, 2M,73/2.2oz, 10#, Tyson, 10460210928 ‎ 13 Ibs., 12 oz. ‎
- Cheese, mozzarella, nonfat shredded 2 gal.
- Beans, black, mature seeds, canned, low sodium ‎ 3 qt.
- Soup, chicken broth or bouillon, dry ‎ 1/4 c.
- Spices, garlic powder ‎ 1/4 c.
- Spices, cumin seed ground 2 tbsp.
- Tortilla, Flour, 6", Whole Wheat, 24/12ct, 19.5#, 1WG, Mission,10462 ‎ 200 tortilla
- Sauce, enchilada, red, mild, ready to serve ‎ 1 gal., 1 qt. ‎
INSTRUCTIONS
- Drain beans, rinse in a colander. In a large bowl, mix together chicken, cheese (reserve 1 cup of cheese for topping), beans, chicken base and seasonings.Â
- Scoop 2oz of mixture onto each tortilla and roll up into tube. Place into 2 inch hotel pans orsheet pans. Cover with enchilada sauce.Â
- Cover each pan with foil and bake in a 350 degree F oven for 15 minutes. Uncover, sprinkle with 1 cup of cheese and bake for 5 minutes more or until the internal temperature reaches165 degrees F. Hold hot for service.