Print
Email
Add a photo| Tags: |
Ingredients
- 10 lbs pulled chicken
- 2 Tbsp cumin powder
- 2 Tbsp garlic powder
- 2 Tbsp mexican spice blend
- 11 lbs red onion
- 1 cup fresh garlic, peeled and diced
- 1 lb frozen corn, peeled and minced
- 1 cup canned green chilies
- 1 cup canned stewed tomatoes
- 1 cup shredded cheddar and jack
- 100 corn tortillas
- enchilada sauce as needed
- sliced scallions to garnish
- cilantro to garnish
Directions
- Saute onions, garlic till tender. Add corn and chilies.
- Stir well to combine. Add canned tomatoes, saute 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 torttilla in enchilada sauce to lightly coast.
- Spoon 1/4 cup chicken mixture in each tortilla. Fold oven filling, place enchiladas in each pan with seam side down.
- Top with remaining enchilada sauce and cheese melts. Garnish with cilantro, sliced scallions and chopped tomatoes before serving.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 7230g | |
| Calories 6728 | |
| Calories from Fat 875 | 13% |
| Total Fat 102.45g | 128% |
| Saturated Fat 33.32g | 133% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 2825mg | 118% |
| Potassium 11345mg | 324% |
| Total Carbs 1342.7g | 358% |
| Dietary Fiber 177.8g | 593% |
| Sugars 260.23g | 173% |
| Protein 201.52g | 322% |
