Chicken Enchiladas

Instructions

Pre-Preparation

#10 CAN BLACK BEANS YIELD = 56%

1. Make Enchilada Sauce:
Ingredients:
ONION YELLOW JMB
GARLIC WHOLE PEELED
CILANTRO
OIL OLIVE CANOLA BLEND
SALT KOSHER
SPICE PEPPER BLK
SPICE CUMIN BULK (First amount)
SPICE PAPRIKA
SPICE CHILI POW
SPICE OREGANO
TOMATOES DICED
WATER
CORN STARCH
SPICE PEPPER RED CRSHD
a. Whisk the corn starch with enough water to form a slurry - The consistency of thin gravy.
b. Dice onions and mince garlic.
c. Saute onions and garlic in oil.
d. Add remaining ingredients (except the slurry) and bring to a simmer.
e. Burr mix and add slurry.
f. Bring sauce to a boil.
g. Strain sauce using a China cap and set aside.

2. Drain and rinse black beans.
3. Preheat oven to 350 degrees.

Preparation

1. Mix chicken, half of the cheese amount, beans, and spices in hobart with the paddle.
2. Scoop 2 oz of filling onto each tortilla.
3. Roll tortilla around filling.
4. Spread 16oz of sauce on bottom of each hotel pan.
5. Place 25 enchiladas in each pan.
6. Cover with 24oz of sauce in each pan.
7. Cover with parchment and foil.
8. Cook at 350 degrees for 20 minutes covered. After 20 minutes, uncover and top with remaining cheese amount, then cook for another 10-15 minutes until cheese is melted. Internal temperature should be 165 degrees.

Note: If preparing ahead of time or sending to site kitchens for service: Send remaining cheese amount separately on the side, then follow step #8 cooking instructions for day of service at site kitchens.

Serving

Serving = 2 Enchiladas