Enchiladas Verdes
Written By: Dairy MAX, Revised 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
Topping
Topping
A bright, speed scratch take on a Mexican comfort-food favorite. Pulled chicken and a blend of cheddar and mozzarella roll up in soft corn tortillas, then bake under a vibrant green salsa made from roasted tomatillos and Roma tomatoes. Two enchiladas serve up 1 oz eq whole grain, 2 oz eq m/ma and nearly 14 grams of protein.
Directions
- Thaw chicken and tortillas overnight.
CCP: Hold at 41° F or below. - Prepare salsa. Preheat convection oven to 425° F. Place tomatillos, Roma tomatoes, jalapeño, onion, and garlic on a sheet pan. Drizzle oil on top, and toss to coat. Roast for 10 minutes until softened and charred. Blend with cilantro and salt until mostly smooth. Set aside.
- Lower oven temperature 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 cheeses.
- Add a #16 disher of chicken 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 salsa (~2 1/4 cup) on top of the enchiladas and sprinkle each pan with 3 oz of both shredded cheddar and shredded mozzarella 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 areprovided in the recipe.
ALLERGENS: Milk, Wheat
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 259
Total Fat: 14 g
Saturated Fat: 8 g
Cholesterol: 59 mg
Sodium: 531 mg
Total Carbohydrates: 17 g
Dietary Fiber: 2 g
Total Sugars: 3 g
Added Sugars: 0 g
Protein: 16 g
