Enchiladas Verdes

A flavorful, speed-scratch entrée featuring pulled chicken, melted cheddar, and mozzarella rolled in whole grain-rich corn tortillas and topped with roasted tomatillo salsa verde. Each serving provides 16 g protein. 

Credits as: 1 oz eq whole grain-rich grain and 2 oz eq meat/meat alternate  

Check out the Standardized Recipe Card and Step-by-Step Guide for more information including additional portion yields.

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Instructions

1. Thaw chicken and tortillas overnight.
2. Prepare salsa. Preheat convection oven to 425° F. Place tomatillos, Roma tomatoes, jalapeño, onion, and garlic on a sheet pan. Drizzle oil on top, and toss to coat. Roast for 10 minutes until softened and charred. Blend with cilantro and salt until mostly smooth. Set aside.
3. Lower oven temperature to 350° F.
4. Prepare enchiladas. Steam tortillas 2-3 minutes to soften them. Hold warm.
5. Spray 2″ full-size steam table pans with pan release. One pan can hold 30 enchiladas. Spread 3/4 cup salsa to coat 3/4 of each pan (the enchiladas won’t cover the bottom).
6. In a large bowl or container, combine shredded chicken and cheeses.
7. Add a #16 disher of chicken mixture onto each tortilla and roll up tightly. Place seam side down in the baking dish. Create 3 rows of 10 enchiladas per pan. Note: there will be space at the bottom of the pan, but it’s not long enough for another row of enchiladas.
8. Pour the remaining salsa (~2 1/4 cup) on top of the enchiladas and sprinkle each pan with 3 oz of both shredded cheddar and shredded mozzarella cheese. Bake uncovered for 12-15 minutes.
9. Serve two enchiladas per student.