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.