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Chicken and Mushroom Enchilada

Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Course : Entree
Servings : 25 Portions
Calories : 300kcal

Equipment

  • Chef's Knife
  • Cutting Board
  • Spatula
  • Mixing Bowl or Pan
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 1.2 kg Chicken Strips cooked, diced
  • 1.3 kg Onion fresh, diced
  • 775 gm Mushrooms sliced
  • 250 ml Sour Cream
  • 750 ml Shredded Cheese nacho flavoured
  • 2 tbsp Tex Mex Rub ReFresh recipe
  • 25 each Tortillas whole wheat, medium
  • 750 ml Fresh Tomato Salsa ReFresh recipe

Instructions

  • 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 ½ 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: appropriate side dishes like refried beans or vegetables
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