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Cook Talk

Chicken enchiladas for 275
Anyone have a recipe that holds well
You would need 24 times this recipe for 288 servings

For each 24 enchiladas

Chipotle Enchilada Sauce
Vegetable oil 1/2 cup
Flour 3/4 cup
Chili powder dried 1/4 cup
Sugar white 2 tbsps
Garlic granulated 1/2 tbsp
Chipotle seasoning dried 1/2 tsp
Oregano dried 1/2 tsp
Cumin ground 1/2 tsp
Kosher salt 1/2 tsp
Chicken broth commercially prepared 5 cups
Tomato sauce canned 2 cups
Heat oil in saucepot; whisk in flour and cook over medium-low heat for 2 to 3 minutes.

Add seasoning and whisk to blend.

Slowly whisk in broth and tomato sauce; simmer over medium-low heat for 10 minutes or until sauce has thickened. Cover and chill to hold.

Chicken Enchilada Filling
Monterey Jack cheese shredded 1-3/4 lbs
Roasted green chiles chopped drained 6 oz
Green onions fresh minced 6 oz
Cumin ground 1 tbsp
Chipotle seasoning dried 1 tbsp
Combine in large bowl with
2 cups enchilada sauce and thawed chicken. Mix thoroughly.

6" White Corn Tortillas (6 oz/10) 24

To assemble enchiladas: Place 3 ounces chicken filling down center of each tortilla. Roll closed and place seam side down on sheet pan lined with baking paper. Cover and chill below 40F to hold.

Topping before baking
Monterey Jack cheese shredded 12 oz
To assemble single serving: Arrange 2 enchiladas in microwaveable container; pour cup enchilada sauce over center of enchiladas and top with 1 ounce cheese.

Heat in microwave for 60 to 90 seconds or in oven at 350until internal temperature of chicken reaches 140F for 15 seconds.

Iceberg lettuce fresh shredded 6 oz
Radish slices fresh 36
Cilantro sprigs fresh 12
Garnish each serving with ounce lettuce, 3 radish slices, and 1 cilantro sprig.

This is simple. You can also do a green sauce with swiss cheese and top with sour cream for enchiladas verde.

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