Cook Talk

Chicken, Black Bean and Corn Casserole for 60
Chris
01/03/17 		I'd like to translate the following recipe to be prepared in a slow roaster (or multiple?) for dinner for 60 hungry teenaged robotics team members. Can you help? Thanks!

Chicken, Black Bean and Corn Enchilada Casserole

Prep Time 20 min
Total Time 60 min
Servings 6

1 tablespoon oil
1 cup chopped onions
1 large garlic clove, minced
1 (15-oz.) can black beans, drained, rinsed
1 (9-oz.) pkg. frozen corn, thawed
2 cups diced cooked chicken
1 (10-oz.) pkg. corn tortillas
1 (19-oz.) can Enchilada Sauce
8 oz. (2 cups) shredded Cheddar cheese

Step 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.
Step 2 Heat oil in large skillet over medium heat until hot. Add onions; cook 4 to 5 minutes or until tender, stirring frequently. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in beans, corn and chicken. Remove from heat.
Step 3 Cut stack of tortillas in half; cut each half into 1/2-inch strips. Place 1/3 of tortilla strips evenly in bottom of sprayed baking dish. Top with 1/3 of enchilada sauce. Layer with half of bean mixture and half of cheese. Cover with second 1/3 of tortilla strips and second 1/3 of enchilada sauce. Layer with last half of bean mixture and remaining 1/3 of tortilla strips.
Step 4 Top with remaining enchilada sauce. Sprinkle with remaining half of cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
Step 5 Bake at 350°F. for 30 minutes. Uncover; bake an additional 8 to 10 minutes or until bubbly.

ellen
01/11/17 		I have tried to post this 3 times!
Because you need about 72 servings, we are doing 12 times.

You need 2 roasters, you are doing over 20 quarts of food. That means two circuits, you cannot run two on 1 15 amp circuit.

You will spray the inside of the cook pans with a heavy nonstick coating. ou will preheat the roasters covered at least 20 minutes before inserting the cook pans. You will lay a cotton dish towel over the top of the food to prevent condensation dripping back onto the food. Consider topping with crushed corn chips just before serving for the crunch- roasters cook very moist. Covered throughout.

If baked fresh/hot from assembly, bake at PREHEATED 325, allow at least 1 1/2 hours.

If cold, bake in the PREHEATED roaster at 300 degrees, allowing at least 2 1/2 hours. When it reaches temp- 165 in the very middle- turn down to 180 and keep covered with dish towel in place until served.

Consider making 1 4 quart crock pot of vegetarian Mexican lasagna/enchiladas using the recipe on site, for any vegetarians. CAREFULLY READ the discussion of the alternate cooking times and heats to help you plan for your meal.

Cut the tortillas much less. Using tortillas in a rectangular pan: Cut the round tortilla into a wide center strip and two "halfmoon" slices. Use the center strips to make the bottom and top layers and piece the middle layer(s) together from the round edges.

Link for lasagna
www.ellenskitchen.com/bigpots/oamc/crocklas.html

Pro non-stick spray
3/4 cup oil
12 cups chopped onions (4-5 pounds)
12 large garlic cloves, minced
12 (15-oz.) can black beans, drained, rinsed= (5 cans is 1 #10 can)
12 (9-oz.) pkg. frozen corn, thawed =11 pounds
24 cups diced cooked chicken (12 pounds boneless raw, 24 pounds bone in, leg quarters good)
12 (10-oz.) pkg. corn tortillas
12 (19-oz.) can Enchilada Sauce= 228 ounces= 2 #10 cans, but I would get some extra-
6 pounds (24 cups) shredded Cheddar cheese

Chris
01/12/17 		Ellen - thank you SO much for your help! You're the best!
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