Source: U.S. Department of Defence
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Chicken Enchiladas (Canned Chicken)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 003 00
CHICKEN ENCHILADAS (CANNED CHICKEN)
Yield 100
Portion 2 Enchiladas
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
412 cal
34 g
32 g
16 g
71 mg
2091 mg
137 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
1/4 oz
1/4 tsp
ONIONS,FRESH,CHOPPED
5 lbs
3 qts 2-1/8 cup
5-1/2 lbs
SAUCE,ENCHILADA,CANNED
41-1/2 lbs
4 gal 3-1/2 qts
CHILI POWDER,LIGHT,GROUND
5-1/4 oz
1-1/4 cup
PEPPER,RED,GROUND
1 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
1 oz
3-1/3 tbsp
CHICKEN,BONED,CANNED,PIECES
23-3/4 lbs
2 gal 3-1/2 qts
TORTILLAS,WHEAT,6 INCH
8-1/2 lbs
4 lbs
1 gal
CHEESE,CHEDDAR,LOWFAT,SHREDDED
Method
1 Lightly spray kettle or stock pot with non-stick cooking spray. Stir-cook onions in a lightly sprayed steam jacketed kettle or stock
pot 5 minutes or until tender.
2 Combine onions, 6-1/4 qt enchilada sauce, chili powder, red pepper, and garlic powder. Blend well. Gently fold in chicken.
3 Spread 1-1/4 cup enchilada sauce in each sheet pan.
4 Place 1/3 cup (1-No. 12 scoop) of chicken filling in center of each tortilla. Roll tortilla tightly around filling. Place 3 rows
seam-side down in each sheet pan (about 50 per pan).
5 Pour remaining enchilada sauce evenly over enchiladas in each pan.
6 Using a convection oven, bake 25 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds.
7 Sprinkle 1 lb (1qt) cheese over enchiladas in each pan. Bake 3 minutes to melt cheese. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 2 Enchiladas |
| Calories: | 412 cal |
| Carbohydrates: | 34 g |
| Protein: | 32 g |
| Fat: | 16 g |
| Cholesterol: | 71 mg |
| Sodium: | 2091 mg |
| Calcium: | 137 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 1/4 oz | 1/4 tsp | |
| ONIONS,FRESH,CHOPPED | 5 lbs | 3 qts 2-1/8 cup | 5-1/2 lbs |
| SAUCE,ENCHILADA,CANNED | 41-1/2 lbs | 4 gal 3-1/2 qts | |
| CHILI POWDER,LIGHT,GROUND | 5-1/4 oz | 1-1/4 cup | |
| PEPPER,RED,GROUND | 1 oz | 1/4 cup 1-2/3 tbsp | |
| GARLIC POWDER | 1 oz | 3-1/3 tbsp | |
| CHICKEN,BONED,CANNED,PIECES | 23-3/4 lbs | 2 gal 3-1/2 qts | |
| TORTILLAS,WHEAT,6 INCH | 8-1/2 lbs | ||
| CHEESE,CHEDDAR,LOWFAT,SHREDDED | 4 lbs | 1 gal |
| Method: | |
|
1 Lightly spray kettle or stock pot with non-stick cooking spray. Stir-cook onions in a lightly sprayed steam jacketed kettle or stock pot 5 minutes or until tender. 2 Combine onions, 6-1/4 qt enchilada sauce, chili powder, red pepper, and garlic powder. Blend well. Gently fold in chicken. 3 Spread 1-1/4 cup enchilada sauce in each sheet pan. 4 Place 1/3 cup (1-No. 12 scoop) of chicken filling in center of each tortilla. Roll tortilla tightly around filling. Place 3 rows seam-side down in each sheet pan (about 50 per pan). 5 Pour remaining enchilada sauce evenly over enchiladas in each pan. 6 Using a convection oven, bake 25 minutes at 300 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 7 Sprinkle 1 lb (1qt) cheese over enchiladas in each pan. Bake 3 minutes to melt cheese. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence