Chicken Enchiladas for 100 People

To feed 100 people Enchiladas you need...

• 60 Tablespoon Vegetable Oil
• 30 Pounds of Chicken Breast
• 40 Teaspoon Cumin Powder
• 20 Teaspoon Garlic Powder
• 20 Teaspoons of Mexican Spice Blend
• 20Chopped Red Onions
• 40 Chopped Garlic Cloves
• 20 Cups of frozen Corn

Ingredients (continue)

• 75(280z) cans of canned stewed tomatoes
• 10 cups of flour
• 200 corn white tortilla
• 30 cups of enchiladas sauce
• 40 cups of shredded cheddar & Jack Cheese
• 20containers of dairy sour cream
• canned whole green chilie

The Cost of feeding 100 people

• Vegtable oil= $2.00
• Boneless Chicken Breast=$98.64
• Cumin Powder=$2.99¢
• Garlic Powder=$2.56¢
• Mexican Spice Blend=$14.36¢
• Chopped Red onions=$39.68¢
• Minced Garlic cloves=$11.80¢
• Cups of frozen corn=$3.28¢

The cost for 100 (count)

• Canned whole green chiles=$10.80¢
• Canned stewed tomatoes=
• All Purpose Flour
• 200 Corn Tortillas=$4.98¢
• Canned Enchiladas Sauce=
• Shredded Cheddar & Jack Cheese=
• Dairy Sour Cream=$11.08¢

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.



Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

ORIGINAL RECIPE
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.



Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.



Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.



Recipe courtesy of Tyler Florence

The first Ingredents for Chicken Enchiladas

• 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-ounce) can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce, canned 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe...