Chicken Enchiladas (meatless)
Portion Size: 2 enchiladas (approx. 1 ½ c.)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 can (4 oz.) green chilies | |
| 3 cups tomato sauce | |
| 1 teaspoon garlic powder | |
| 1 teaspoon salt | |
| 2 tablespoons salad oil | |
| 1 cup chopped onions | Wash, peel and dice |
| 1 teaspoon oregano | |
| 4 cups meatless chicken | |
| 2 cups light sour cream | For vegan: use GF sour cream |
| 2 cups shredded low fat cheddar cheese | For vegan: use GF cheddar cheese |
| 16 corn tortillas (no lard variety) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Rinse seed from green chilies and chop. | |
| 2 | In a saucepan, mix chilies, tomato sauce, garlic, salt, oil onions and oregano. | |
| 3 | Heat until mixture begins to boil; remove from heat a little oil in a pan; dip a tortilla in the oil. | |
| 4 | Combine chicken, sour cream and cheddar cheese. | |
| 5 | Fill the tortilla with chicken mixture and roll; set aside in a baking dish. | |
| 6 | Make the remaining enchiladas. | |
| 7 | Pour sauce on top; bake for 20 minutes in a preheated 350-degree oven. | Cook until internal temperature reaches 165 degrees F. |
