Green Chile Chicken & Cheese Enchiladas
A punchy, spicy, and creamy play on the classic Mexican comfort dish. Perfect for menus across dayparts and segments alike.
Ingreadient
| 50 ea. | Tortilla, Corn |
| 1.5 gal. | Creamy Green Chile, Chicken & Cheese Sauce (sub-recipe) |
| 4 c. | Cheese, Asadero |
| 3 c, | Cheese, Mexican-style queso fresco |
| 1/2 c. | Cilantro, leaves, rough chopped |
| 2 qts. | True Foundations® Tomatillo Serrano Sauce |
Direction
- Mix the two cheeses in a small bowl.
- Warm each tortilla on the flat top and fill each tortilla with half of the cream sauce and cheese.
- Roll up each tortilla into a 1" round cylinder and arrange evenly in 2"deep full hotel pans.
- Top the rolled enchiladas with the remaining green chili cream and top with the cheese mixture.
- Drizzle with Tomatillo Serrano sauce.
- Heat the enchiladas in a convection oven preheated to 400°F for 3-5 minutes or until the center of the enchiladas reaches 160°F and the top is golden brown and delicious.
- Remove the hotel pan and serve right from the pan in the service line.
