Servings

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Ingredients

Nutrition Info

213.00 g / 7.61 oz per serving.

Instructions

**Repeat following steps for 4 pans = 96 servings
1. Preheat oven to 350 F
2. Mix together 4.5 lbs of diced chicken + 4 cups peppers & onions
3. Add 4 cups enchilada sauce to mixture
4. Spread half the chicken & vegetable mixture in a greased full 4-inch steam table pan
5. Top with 6 tortillas
6. Top the tortillas with remaining chicken & vegetable mixture
7. Top with 6 tortillas
8. Cover with 2 cups enchilada sauce - sprinkle with 2 cups cheese
9. Cover pan with tin foil & bake for 30-35 minutes
10. Remove tin toil & bake for additional 10 minutes or until the internal temperature reaches 165 F
11. Turn oven down to 200 F & hold food until serving time, if needed
12. Cut each pan into 24 squares

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