Chicken & Cheese Enchiladas with Red Chili Sauce
created by: To Taste
Recipe Category: Lunch, Speed Scratch
Cooking Process: #2 Same Day Service
Total Time: 1 hour 10 minutes
Meal Pattern Contribution: 1 oz eq WGR grain, 2 oz eq m/ma
Ingredients
Red Chili Sauce
Red Chili Sauce
Enchiladas
Enchiladas
Topping
Topping
Scratch-made red chili sauce makes these enchiladas a lunch-line star. Pulled chicken and Oaxaca cheese are rolled in soft corn tortillas, then baked with a rich, tangy sauce seasoned with chili powder, cumin, garlic and oregano and finished with a sprinkle of cheese. Each enchilada delivers 12 grams of protein and 1 oz eq of whole grains, supporting meal pattern requirements.
Directions
- Thaw chicken and tortillas overnight.
CCP: Hold at 41° F or below. - Prepare red chili sauce. Heat oil over low heat. Add flour and whisk until combined. Cook about 2 minutes until slightly darker in color. Add spices and whisk for ~30 seconds until fragrant.
- Immediately add tomato paste and whisk until smooth. Then slowly add water, whisking to combine.
- Bring to a boil, then reduce to a simmer, whisking often. Simmer until slightly thickened, ~25 minutes. Width and depth of pot or skillet will impact cook time. Sauce should thinly coat the back of a spoon.
- Preheat convection oven to 350° F.
- Prepare enchiladas. Steam tortillas 2-3 minutes to soften them. Hold warm.
- Spray 2" full size steam table pans with pan release. One pan can hold 30 enchiladas. Spread 3/4 cup salsa to coat 3/4 of each pan (the enchiladas won’t cover the bottom).
- In a large bowl or container, combine shredded chicken and cheese.
- Add a #16 disher of chicken and cheese mixture onto each tortilla and roll up tightly. Place seam side down in the baking dish. Create 3 rows of 10 enchiladas per pan. Note: there will be space at the bottom of the pan, but it’s not long enough for another row of enchiladas.
- Pour the remaining sauce (~2 1/4 cups) on top of the enchiladas and sprinkle each pan with 6 oz shredded cheese. Bake uncovered for 12-15 minutes.
CCP: Hold and serve at 135° F or above.
CCP: No bare hand contact with ready to eat food. - Serve two enchiladas per student.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
Mozzarella or Monterrey jack cheese may be substituted for Oaxaca if unable to source. The nutrition analysis will be similar, but should be rerun with school specific ingredients.
ALLERGENS: Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 223
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 32 mg
Sodium: 459 mg
Total Carbohydrates: 17 g
Dietary Fiber: 2 g
Total Sugars: 0.7 g
Added Sugars: 0 g
Protein: 12 g
