CHICKEN ENCHILADAS (COOKED DICED) 149 mg 1769 mg 105 mg 17 g 44 g 48 g
533 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories
Yield 100 2 Enchiladas Portion Ingredient COOKING SPRAY,NONSTICK
ONIONS,FRESH,CHOPPED SAUCE,ENCHILADA,CANNED CHILI POWDER,LIGHT,GROUND
PEPPER,RED,GROUND GARLIC POWDER CHICKEN,COOKED,DICED TORTILLAS,WHEAT,6
INCH CHEESE,CHEDDAR,LOWFAT,SHREDDED Issue Measure 1/4 tsp 3 qts 2-1/8
cup 4 gal 3-1/2 qts 1-1/4 cup 1/4 cup 1-2/3 tbsp 3-1/3 tbsp Weight 1/4
oz 5 lbs 41-1/2 lbs 5-1/4 oz 1 oz 1 oz 25 lbs 14-1/8 lbs 4 lbs 5-1/2
lbs 200 each 1 gal Method 1 Lightly spray kettle or stock pot with
non-stick cooking spray. Stir-cook onions in a lightly sprayed steam
jacketed kettle or stockpot 5 minutes or until tender, let cool.
Combine onions, 6-1/4 qt enchilada sauce, chili powder, red pepper, and
garlic powder. Blend well. Gently fold in chicken; cover. Spread 1-1/4
cup enchilada sauce in each sheet pan. Place 1/3 cup of chicken filling
in center of each tortilla. Roll tortilla tightly around filling.
Place 3 rows seam-side down in each sheet pan (about 50 per pan). Pour
remaining enchilada sauce evenly over enchiladas in each pan. Using a
convection oven, bake 25 minutes at 300 F. on high fan, closed vent.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
Sprinkle 1 lb (1 qt) cheese over enchiladas in each pan. Bake 3
minutes to melt cheese. CCP: Hold for service at 140 F. or higher.

Im RyaN!... a newbie!.. and in case u guys wanna know where do i found
the recipe... its on this link,
http://www.tpub.com/content/food/recipes/