Sour Cream Chicken Enchiladas
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- frozen cooked diced chicken 6 oz
- shredded cheddar cheese reduced fat 1/4 cup
- grain tortillas 4 whole
- cream of mushroom soup 1/4 cup
- sour cream fat free 1/4 cup
- green chili peppers 1/8 cup
- water 1/4 cup
- shredded cheddar cheese reduced fat 1/2 cup
INSTRUCTIONS
- Wrap approximately 1/3 cup of chicken and 2 tbsp of cheese in each tortilla. Place the filled tortillas side by side on a 9 x 13 inch pan.
- Combine cream of mushroom soup, sour cream, green chilies, and water.
- Spoon the soup mixture over the enchiladas. Spread remaining cheese evenly over all enchiladas. Cook at 350° F for 30 minutes to an internal temperature of 165° F.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 051520 Chicken, Diced, Cooked, Frozen 2 lbs + 5 1/2 ozs
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 1 cup
- 051565 Tortillas, Whole Grain or Whole Grain-Ri 25 tortilla
- 006243 SOUP,CRM OF MUSHROOM,CND,PREP W/ EQ VOLU 1 1/4 cups
- 001180 SOUR CREAM,FAT FREE 1 cup
- 799947 PEPPERS,CHILI,GRN,CND 1/2 cup
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 1 cup
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 3 3/4 cups
INSTRUCTIONS
- Wrap approximately 1/3 cup of chicken and 2 tbsp. of cheese in each tortilla. Place the filled tortillas side by side on a prepared sheet pan, or 18 x 13 inch pan.
- Combine mushroom soup, sour cream, green chilies, and water.
- Spoon the soup mixture over the enchiladas. Spread remaining cheese evenly over each pan. Cook at 350° F for 30 minutes to an internal temperature of 165° F. Hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 051520 Chicken, Diced, Cooked, Frozen 4 lbs + 11 ozs
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 7 1/2 ozs
- 051565 Tortillas, Whole Grain or Whole Grain-Ri 50 tortilla
- 006243 SOUP,CRM OF MUSHROOM,CND,PREP W/ EQ VOLU 1 lb + 5 ozs
- 001180 SOUR CREAM,FAT FREE 12 1/2 ozs
- 799947 PEPPERS,CHILI,GRN,CND 4 1/4 ozs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 2 cup
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 1 lb + 14 ozs
INSTRUCTIONS
- Wrap approximately 1/3 cup of chicken and 2 tbsp. of cheese in each tortilla. Place the filled tortillas side by side on a prepared sheet pan.
- Combine mushroom soup, sour cream, green chilies, and water.
- Spoon the soup mixture over the enchiladas. Spread remaining cheese evenly over each pan. Cook at 350° F for 30 minutes to an internal temperature of 165° F. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 051520 Chicken, Diced, Cooked, Frozen 9 lbs + 6 ozs
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 15 ozs
- 051565 Tortillas, Whole Grain or Whole Grain-Ri 100 tortilla
- 006243 SOUP,CRM OF MUSHROOM,CND,PREP W/ EQ VOLU 2 lbs + 10 ozs
- 001180 SOUR CREAM,FAT FREE 1 lb + 9 ozs
- 799947 PEPPERS,CHILI,GRN,CND 8 3/8 ozs
- 014429 BEVERAGES,H2O,TAP,MUNICIPAL 4 cup
- 051556 Cheese, Cheddar, Yellow, Reduced Fat, Sh 3 lbs + 12 ozs
INSTRUCTIONS
- Wrap approximately 1/3 cup of chicken and 2 tbsp. of cheese in each tortilla. Place the filled tortillas side by side on a prepared sheet pan.
- Combine mushroom soup, sour cream, green chilies, and water.
- Spoon the soup mixture over the enchiladas. Spread remaining cheese evenly over each pan. Cook at 350° F for 30 minutes to an internal temperature of 165° F. Hold hot for service.