Beef Enchilada - ICAP

1 hr

Prep Time

30 min

Cook Time

1 hr 30 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

5

lb

Taco meat, low sodium

40

each

Tortilla, whole wheat, 8 inch

2

lb

Shredded cheddar cheese, low sodium

50

oz

Soup, cream of chicken, Healthy Request

2

cup

Sour cream

1 2/3

cup

Taco Sauce

Nutrition Info

182.00 g / 6.5 oz per serving.

Recipe Label

Instructions

**Use precooked low sodium taco meat or cook taco meat before assembly


Frozen Meal Instructions:
1. Mix together cream of chicken & sour cream - set aside
2. Take 1 tortilla & place 2 oz taco meat + 1 1/2 tbsp cheddar cheese in shell
3. Tuck sides of tortilla & roll tightly - place in Oliver Tray
4. Spread 2 tbsp chicken soup mixture over top of enchilada - be sure to cover all edges
5. Top with 2 tsp taco sauce


Hot Meal Instructions:
1. Preheat oven to 350 F
2. Follow frozen meal instructions except place enchiladas in full 4 inch steam table pan
3. Bake for 25-30 minutes

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.