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Ingredients
- 10 lbs. Pulled Chicken
- 2 tbsp. Cumin Powder
- 2 tbsp. Garlic Powder
- 2 tbsp. Mexican Splice Blend
- 1lb Red Onion, Peel and Dice
- 1 cup Fresh Garlic, Peel and Mince
- 1 lb Frozen Corn
- 1 cup Canned Green Chilies
- 1 cup Canned Stewed Tomatoes
- 1 cup Shredded Cheddar and Jack
- 100ech Corn Tortillas
- Enchilada Sauce as needed
- Garnish Sliced Scallions
- Garnish Cilantro
Directions
- Saute onions, garlic until tender.
- Add corn and chilies.
- Stir well to combine.
- Add canned tomatoes, saute for 1 minute.
- Add pulled Chicken, cumin powder, garlic powder. Combine with vegetables.
- Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. (This softens them and makes them more pliable).
- Coat the bottom of a 2-inch hotel pan with a ladle of enchilada sauce.
- Using a large shallow bowl or pan, dip each tortilla in enchilada sauce to lightly coat.
- Spoon 1/4 cup chicken mixture in each tortilla.
- Fold over filling, place enchiladas in each pan with seam side down.
- Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree oven until cheese melts.
- Garnish with cilantro, sliced scallions, and chopped tomatoes before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 50 servings | |
| Calories 27 | |
| Calories from Fat 8 | 30% |
| Total Fat 0.91g | 1% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 33mg | 1% |
| Potassium 66mg | 2% |
| Total Carbs 4.14g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.04g | 1% |
| Protein 1.25g | 2% |
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