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Ingredients
- 10 lbs chicken, pulled
- 2 Tbsp cumin powder
- 2 Tbsp garlic powder
- 2 Tbsp Mexican spice blend
- 1 lb red onion, peel, diced
- 1 cup garlic, fresh
- 1 lb frozen corn
- 1 cup green chilies, canned
- 1 cup stewed tomatoes, canned
- 1 cup cheddar and jack cheese, shredded
- 100 each corn tortillas
- enchilada sauce as needed
- sliced scallions and cilantro to garnish
Directions
- Saute onions and garlic until tender.
- Add corn and chilies. Stir well to combine.
- Add canned tomatoes, saute 1 minute.
- Add pulled chicken, cumin powder, and 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 tortiall in enchilada sauce to lightly coat.
- Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place in pan with seam side down.
- Top with remaining enchilada sauce and cheese.
- Bake 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 130g | |
| Recipe makes 50 servings | |
| Calories 243 | |
| Calories from Fat 101 | 42% |
| Total Fat 11.28g | 14% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 98mg | 4% |
| Potassium 254mg | 7% |
| Total Carbs 21.22g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.44g | 1% |
| Protein 14.9g | 24% |
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