RECIPE DETAILS
Item ID: 1807510
Serving Description: 2 Enchiladas
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beans, Chicken
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1807510
Serving Description: 2 Enchiladas
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Beans, Chicken
Allergens: Milk, Wheat
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Black Beans, canned: 60% (drained)
Pre-Preparation
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Wash produce as needed.
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Make Enchilada Sauce:
a. Medium dice onions, mince garlic, and chop cilantro.
b. Sauté onions and garlic in oil.
c. Add cumin (first amount), paprika, chili powder, oregano, crushed red pepper flakes, salt, black pepper, cilantro, diced tomatoes, and bring to a simmer.
d. In a small bowl, whisk cornstarch with just enough water to form a slurry so that it has the consistency of thin gravy.
e. Add the remaining water to the sauce and blend with an immersion blender.
f. Stir in the slurry and bring the sauce to a boil until thickened.
g. Strain the sauce through a fine strainer and set aside. -
Drain and rinse black beans.
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Preheat oven to 350°F.
Preparation
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In a Hobart mixer with a paddle attachment, combine chicken, half of the cheese, black beans, and cumin (second amount).
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Scoop 2 oz of filling onto each tortilla.
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Roll tortillas around filling.
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Spread 16 oz of enchilada sauce in the bottom of each hotel pan.
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Place 24 enchiladas in each hotel pan.
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Top each pan with 24 oz of enchilada sauce.
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Cover with parchment and foil.
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Bake at 350°F for 20 minutes covered.
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Uncover, then top with remaining cheese and bake for an additional 10–15 minutes until cheese is melted and internal temperature reaches 165°F.
Note: If preparing ahead or sending to site kitchens, send the remaining cheese separately. At the site, follow steps 8-9 for day-of-service cooking.
Serving
Serving size: 2 enchiladas
Suggested serving utensil: spatula
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 3 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 490.06 kcal |
| Total Fat | 22.42 gm |
| Saturated Fat | 10.71 gm |
| Trans Fat | 0.03* gm |
| Sodium | 1,004.25 mg |
| Carbohydrates | 41.21 gm |
| Fiber | 5.30 gm |
| Sugars | 2.41 gm |
| Added Sugars | 0.00* gm |
