Bean & Chicken Enchiladas
Refried beans and tender chicken wrapped tightly in a flour tortilla and smothered with a zesty enchilada sauce and shredded cheddar cheese.
Serving size: 1 enchilada
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 450° F (400° F convection). |
| Water, boiling |
1 qt.
|
Place refried beans in steamtable pan. Stir in boiling water; cover. Hold on warm steamtable at least 5 minutes. Stir before serving. |
| Santiago® Refried Beans |
1/2 bag
|
|
| Shortening, melted |
|
Dip each tortilla in melted shortening, not oil. |
| Corn tortillas |
50
|
|
| Chicken, canned, boned |
4 1/5 lb.
|
Mix chicken with 2 cups enchilada sauce. Using #40 dipper, spread refried beans on end of each tortilla. Top with #20 dipper chicken mixture. Roll up tortilla. |
| Cheddar cheese, shredded |
2 lb.
|
Pour 2 cups enchilada sauce in each of two 18 x 26 x 1 inch pans. Place each enchilada loose side down, 25 per pan. Sprinkle cheese over enchiladas. Cover with 5 cups sauce per pan. |
| Enchilada sauce |
1 gal.
|
|
|
|
Bake for 20 minutes (convection oven for 15 minutes). |
|
|
If desired, garnish with chopped green onions, olives, and parsley. |
Nutritional Information Per Serving
| Calories — 278 |
Protein — 18.1 g |
Fat — 14.7 g |
| Carbs — 20.7 g |
Iron — 2.3 mg |
Sodium — 653 mg |
| Potassium — 240 mg |
Zinc — 0.98 mg |
Vitamin A — 850 IU |
| Riboflavin — 0.170 mg |
Niacin — 3.4 mg |
Calcium — 197 mg |
| Cholesterol — 42.1 mg |
Vitamin B6 — 0.25 mg |
Vitamin B12 — 0.27 ug |
| Thiamine — 0.100 mg |
Phosphorus — 263 mg |
Folic Acid — 9.07 ug |
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