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
- 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.
- 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.
- Bulk: Sprinkle salsa and cheese on top of Enchiladas. Place in Multigen for 50 minutes.
- 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.
- Serve Hot.
Garnish: Chopped green onions
Food Accompany: Refried beans or vegetables