Sour Cream Chicken Enchiladas
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz,10#, Tyson, 10241600928 ‎ 8 1/4 oz.
- Onions, raw chopped 1 tbsp., 2 7/8 tsp. ‎
- Garlic, raw ‎ 5/8 tsp.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 tbsp., 2 7/8 tsp. ‎
- Seasoning mix, dry, taco, original ‎ 1/4 tsp.
- Soup, cream of mushroom, canned, condensed ‎ 1 1/3 oz.
- Cheese, cheddar, nonfat or fat free ‎ 1 1/2 oz.
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 3 tortilla
- Soup, cream of mushroom, canned, condensed ‎ 1 1/3 oz.
- Sour cream, light ‎ 1 tbsp., 2 7/8 tsp. ‎
- Peppers, chili, green, canned ‎ 1 tbsp.
- Beverages, water, tap, municipal ‎ 1 tbsp., 2 7/8 tsp. ‎
- Soup, chicken broth or bouillon, dry ‎ 3/8 tsp.
- Spices, pepper, black ground 1/8 tsp.
- Cheese, cheddar, nonfat or fat free ‎ 1 oz.
INSTRUCTIONS
- For filling: In a large pot, saute onions and garlic. Add chicken, diced tomatoes, cream ofmushroom soup (10.5 oz) and taco seasoning. Heat until 165 degrees F.
- Wrap approximately 1/3 cup chicken and 2 Tbsp of cheese in each tortilla. Place filledtortillas side by side on sprayed sheet pan, or 18x13 inch pan.
- For the sauce: Combine 10.5 oz of cream of mushroom soup, sour cream, green chiles,chicken base, pepper, and water.
- Spoon the soup mixture over the enchiladas. Spread remaining cheese evenly over each pan.Cook at 350 degrees F for 30 minutes or until the internal temperature reaches 165 degreesF. Cut in half and hold hot for service.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 2 lbs., 2 oz. ‎
- Onions, raw chopped 1/2 c.
- Garlic, raw ‎ 2 1/4 tsp.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1/2 c.
- Seasoning mix, dry, taco, original ‎ 1 tsp.
- Soup, cream of mushroom, canned, condensed ‎ 5 1/4 oz.
- Cheese, cheddar, nonfat or fat free ‎ 6 1/4 oz.
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 12 1/2 tortilla
- Soup, cream of mushroom, canned, condensed ‎ 5 1/4 oz.
- Sour cream, light ‎ 1/2 c.
- Peppers, chili, green, canned ‎ 1/4 c.
- Beverages, water, tap, municipal ‎ 1/2 c.
- Soup, chicken broth or bouillon, dry ‎ 1 1/2 tsp.
- Spices, pepper, black ground 1/2 tsp.
- Cheese, cheddar, nonfat or fat free ‎ 4 oz.
INSTRUCTIONS
- For filling: In a large pot, saute onions and garlic. Add chicken, diced tomatoes, cream ofmushroom soup (10.5 oz) and taco seasoning. Heat until 165 degrees F.
- Wrap approximately 1/3 cup chicken and 2 Tbsp of cheese in each tortilla. Place filledtortillas side by side on sprayed sheet pan, or 18x13 inch pan.
- For the sauce: Combine 10.5 oz of cream of mushroom soup, sour cream, green chiles,chicken base, pepper, and water.
- Spoon the soup mixture over the enchiladas. Spread remaining cheese evenly over each pan.Cook at 350 degrees F for 30 minutes or until the internal temperature reaches 165 degreesF. Cut in half and hold hot for service.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 8 lbs., 8 oz. ‎
- Onions, raw chopped 1 pt.
- Garlic, raw ‎ 3 tbsp.
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 pt.
- Seasoning mix, dry, taco, original ‎ 1 tbsp., 1 tsp. ‎
- Soup, cream of mushroom, canned, condensed ‎ 1 lbs., 5 oz. ‎
- Cheese, cheddar, nonfat or fat free ‎ 1 lbs., 9 oz. ‎
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 50 tortilla
- Soup, cream of mushroom, canned, condensed ‎ 1 lbs., 5 oz. ‎
- Sour cream, light ‎ 1 pt.
- Peppers, chili, green, canned ‎ 1 c.
- Beverages, water, tap, municipal ‎ 1 pt.
- Soup, chicken broth or bouillon, dry ‎ 2 tbsp.
- Spices, pepper, black ground 2 tsp.
- Cheese, cheddar, nonfat or fat free ‎ 1 lbs.
INSTRUCTIONS
- For filling: In a large pot, saute onions and garlic. Add chicken, diced tomatoes, cream ofmushroom soup (10.5 oz) and taco seasoning. Heat until 165 degrees F.
- Wrap approximately 1/3 cup chicken and 2 Tbsp of cheese in each tortilla. Place filledtortillas side by side on sprayed sheet pan, or 18x13 inch pan.
- For the sauce: Combine 10.5 oz of cream of mushroom soup, sour cream, green chiles,chicken base, pepper, and water.
- Spoon the soup mixture over the enchiladas. Spread remaining cheese evenly over each pan.Cook at 350 degrees F for 30 minutes or until the internal temperature reaches 165 degreesF. Hold hot for service.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#,Tyson, 10241600928 ‎ 17 lbs.
- Onions, raw chopped 1 qt.
- Garlic, raw ‎ 1/3 c., 2 tsp. ‎
- Tomatoes, red, ripe, raw, year round average chopped or sliced 1 qt.
- Seasoning mix, dry, taco, original ‎ 2 tbsp., 2 tsp. ‎
- Soup, cream of mushroom, canned, condensed ‎ 2 lbs., 10 oz. ‎
- Cheese, cheddar, nonfat or fat free ‎ 3 lbs., 2 oz. ‎
- Tortilla, Whole Wheat, 9", 12/12ct, 17.7#, 2WG, Catallia, 40029 ‎ 100 tortilla
- Soup, cream of mushroom, canned, condensed ‎ 2 lbs., 10 oz. ‎
- Sour cream, light ‎ 1 qt.
- Peppers, chili, green, canned ‎ 1 pt.
- Beverages, water, tap, municipal ‎ 1 qt.
- Soup, chicken broth or bouillon, dry ‎ 1/4 c.
- Spices, pepper, black ground 1 tbsp., 1 tsp. ‎
- Cheese, cheddar, nonfat or fat free ‎ 2 lbs.
INSTRUCTIONS
- For filling: In a large pot, saute onions and garlic. Add chicken, diced tomatoes, cream ofmushroom soup (10.5 oz) and taco seasoning. Heat until 165 degrees F.
- Wrap approximately 1/3 cup chicken and 2 Tbsp of cheese in each tortilla. Place filledtortillas side by side on sprayed sheet pan, or 18x13 inch pan.
- For the sauce: Combine 10.5 oz of cream of mushroom soup, sour cream, green chiles,chicken base, pepper, and water.
- Spoon the soup mixture over the enchiladas. Spread remaining cheese evenly over each pan.Cook at 350 degrees F for 30 minutes or until the internal temperature reaches 165 degreesF. Hold hot for service.