Recipe

Cheese Enchiladas with Green Chilies

Yield: 17.5 Servings

1 Serving = 2 enchiladas

Source: Garland Independent School District

Method

Ingredients

Sauce

3 cups

2 Tbsp.

2 Tbsp.

1 Tbsp.

3 Tbsp.

Enchiladas

7 cups

34 each

2 each 14.5 oz can

2 Tbsp.

Red Gold® Enchilada Sauce

Cumin

Smoked Paprika

Granulated Garlic

Chili Powder

Shredded Mozzarella and Cheddar Cheese Blend

Corn or Flour Tortillas

Red Gold® Petite Diced Tomatoes with Green Chilies, warmed

Cilantro, chopped

  1. Preheat oven to 425°F

  2. In a large mixing bowl, combine the enchilada sauce and spices. Reserve.

  3. In a 2” full size hotel pan, add a thin layer of sauce to the bottom of the pan and spread evenly.

  4. Dip a tortilla in the bowl of enchilada sauce until fully coated, remove and place in hotel pan. Place ½ cup of cheese blend in long strip in the middle of the tortilla and roll. Repeat this process until all tortillas have been used, stacking the enchiladas in 2 rows down the length of the pan.

  5. Top the enchiladas with remaining enchilada sauce and cheese.

  6. Cover pan and place at 425°F for 10 minutes or until cheese is melted. Remove from oven and garnish with warmed tomato and green chilies and chopped cilantro.

  7. To Serve: Portion 2 each enchiladas onto plate. Serve hot.