Chicken and Mushroom Enchilada

Prep Time: 90 Minutes
Cook Time: 50 Minutes

Equipment

• Chef’s knife/Cutting Board
• Spoon/Spatula
• Mixing Bowl or Pan
• 1/2 size- 2” deep production pans

Ingredients

• Cooked Unseasoned Chicken Strips
• Red Onions, Fresh, Diced
• Mushrooms, Fresh, Sliced
• Fresh Tomato Salsa (see recipe)
• Whole Wheat Medium Tortillas
• Tex Mex Rub (see recipe)
• Sour Cream

Method

1. Dice chicken and onions into 1 cm (1/2”) cubes. If the Tex Mex rub is too spicy, adjust the spices by lowering the amount of chili powder.
2. Prepare Tex Mex Rub according to recipe. Mix all ingredients except tortillas, salsa and 1/3 of the shredded cheese. Place about . cup of filling in each tortilla. Roll together and place in pan or on plate seam side down.
3. Bulk: Sprinkle salsa and cheese on top of Enchiladas. Place in Multigen for 50 minutes.
4. Cold Plating: Sprinkle salsa and cheese on top of Enchilada. Cover with Lid. Place on the hot side of the tray to retherm prior to service.
5. Serve Hot.

Garnish: Chopped green onions

Food Accompany: Refried beans or vegetables