DTDinner Table

Chicken Enchiladas (Co-op Batch)

Noch nicht übersetzt; es wird Englisch angezeigt.

servings

  • Spice Mix

    8 tbsp salt (≈140 g)
  • 6⅔ tbsp black pepper (≈50 g)
  • 6⅔ tbsp ground cumin (≈45 g)
  • 6⅔ tbsp chipotle powder (≈45 g)
  • 3⅓ tbsp oregano (≈10 g)

  • Filling

    20 lb chicken breast (≈9.1 kg) - sliced in half
  • 5 onions (≈1.4 kg) - sliced
  • 10 jalapeños (≈700 g) - sliced
  • 10 Roma tomatoes (≈1.4 kg) - diced
  • 20 garlic cloves (≈100 g) - minced

  • For Assembly

    Oil - for frying
  • 240 corn tortillas (≈6 kg) - ≈6-7 kg total
  • 10-12 lb melting cheese (≈4.5 kg) - shredded
  • 8-10 cans enchilada sauce - for covering; estimate (the source implies sauce but does not quantify it)

Instructions

  1. Mix all of the spice ingredients in a large bowl.
  2. Season the chicken with half the spice mix; set aside.
  3. Heat oil on the stovetop; cook the chicken 6-8 minutes per side until it reaches 165°F internal.
  4. Remove the chicken and shred.
  5. In a wok or large pan, sauté the onions, jalapeños, and garlic for 5-6 minutes.
  6. Add the tomatoes and the remaining spice mix; cook 3-4 minutes.
  7. Combine the shredded chicken with the vegetable mixture.
  8. Warm the tortillas; fill, roll, and place seam-side down in pans.
  9. Cover with enchilada sauce and melting cheese.
  10. Bake at 350°F for 20-25 minutes until the cheese is melted and the edges are golden.

Notes