RECIPE DETAILS
Item ID: 1799522
Serving Size: 2 Enchiladas
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12, Beans, Beef
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1799522
Serving Size: 2 Enchiladas
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 6-12, Beans, Beef
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Cilantro: 84%
- Black Beans, canned: 56% (drained)
- Ground Beef: 75% (cooked and drained)
Pre-Preparation
- Wash produce as needed.
-
Make the enchilada sauce:
- Whisk the corn starch with enough water to form a slurry – the consistency of thin gravy.
- Dice the onions.
- Mince the garlic.
- Chop the cilantro.
- Sauté garlic and onions in oil until the onions are translucent.
- Add the chopped cilantro and spices.
- Add the diced tomatoes.
- Stir to combine all the ingredients and bring to a simmer.
- Use an immersion blender to mix and add in the slurry.
- Bring sauce to a boil.
- Set aside.
- Drain and rinse black beans.
- Preheat oven to 350°F.
Preparation
- Cook the ground beef for about 15 minutes or until browned with an internal temperature of 160°F.
- Drain the fat and liquid from the beef once cooked through.
- In a large bowl, combine the cooked beef, drained black beans, and half of the cheese amount.
- Spread 16 oz. of enchilada sauce onto the bottom of each hotel pan.
- Lay out the tortillas and place 2 oz. of the meat/bean/cheese mixture in the center.
- Roll the tortillas over the filling and place 24 rolled tortillas into each hotel pan on top of the sauce.
- Cover with 24 oz. of sauce in each pan.
- Cover the pans with parchment paper and foil.
- Cook covered at 350°F for 20 minutes, or until it reaches an internal temperature of 155°F.
- After 20 minutes, uncover the pans and top each pan with 8 oz. of cheese.
- Cook for another 15 minutes until the cheese is melted.
Serving
Serving: 2 enchiladas
Suggested serving utensil: Tongs
Recipe Source: Chef Ann Foundation
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅛ cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 595.72 kcal |
| Total Fat | 30.87 gm |
| Saturated Fat | 14.18 gm |
| Trans Fat | 0.71* gm |
| Sodium | 1,291.21 mg |
| Carbohydrates | 47.03 gm |
| Fiber | 7.32 gm |
| Sugars | 2.53 gm |
| Added Sugars | 0.00* gm |
