Enchilada Bowl Video

 
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Enchilada-Bowl

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Ingredients

USDA Chicken Strips, Unseasoned, Material #110462, 15 LB + 10 oz
Red Gold® Enchilada Sauce, 4 #10 Cans
Red Gold® Nutritionally Enhanced Chunky Salsa, 4 #10 Cans
USDA Black Beans, L/S, Material # 100359, 8 #10 Cans
USDA Brown Rice, Cooked, Material #101031, 6 GALLON + 1 QUART, 12 LB. + 8 oz
Pan Spray, 1 oz

Instructions

  1. Two days prior to day of service - pre-prep: Clean and sanitize prep area. Prep: Pull chicken strips from freezer. Wash hands thoroughly. Place pouches of chicken in a single layer on a sheet pan and date stamp. Place chicken in cooler on bottom shelf to thaw overnight. CCP: Hold below 41°F.
  2. Day of service: Clean and sanitize workstation. Pull Red Gold Enchilada Sauce, Red Gold Nutritionally Enhanced Chunky Salsa and black beans from dry storage. Wipe off lids, open and carefully discard lids. Drain black beans well. Pull four 4” full steamtable pans and place at workstation. Spray well. Wash hands thoroughly. Place 2 cans enchilada sauce into 1 steamtable pan. Place 4 cans drained black beans into each of 2 steamtable pans. Cover and hold. CCP: Prepare foods at room temperature in two hours or less.
  3. Prep: Cook 12 lbs. plus 8 oz. of brown rice according to your recipe in 4 pans of 3 lbs. plus 2 oz. rice each. Add one #10 can of salsa to each pan. Stir well. CCP: Heat until an internal temperature is reached of 140°F for 15 seconds.
  4. Hold: Hold Spanish rice in warmer above 135F for service. CCP: Hold above 135°F.
  5. Prep: Pull thawed chicken strips from cooler and place at workstation. Wash hands thoroughly. Spray five 4” deep steamtable pans. Place 5 lbs. plus 2 oz. chicken strips into each pan. Add 4 cups enchilada sauce to each pan. Divide remaining sauce between the five pans. Stir to mix and cover tightly. Wash hands thoroughly.
  6. Cook: Bake covered, sauced chicken in oven for 20 minutes or until 165°F is reached. CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
  7. Hold: Place covered, sauced chicken in warmer and hold above 135°F. CCP: Hold above 135°F. CCP: Batch cook as necessary to ensure best end product and nutrition.
  8. Cook: Bake covered beans and enchilada sauce in 350°F oven for 20 minutes or until an internal temperature of 140°F is reached. CCP: Heat until an internal temperature is reached of 140°F for 15 seconds. CCP: Batch cook as necessary to ensure best end product and nutrition.
  9. Hold: Place black beans and enchilada sauce in warmer and hold above 135°F. CCP: Hold above 135°F.
  10. Serve: To assemble, place 1 cup of Spanish rice using one 8 oz. spoodle. Top with ½ cup of black beans using 4 oz. spoodle. Add sauced chicken strips to each bowl using 4 oz. spoodle (2.5 oz. chicken strips plus sauce). Top with ¼ cup warm enchilada sauce using 2 oz. ladle. Each Enchilada Bowl provides 2 oz. meat/meat alternative, 2 oz. eq. whole grain-rich, 1 cup red/orange vegetables and ½ cup legumes. Each serving weighs 623.306 gm or 21.986 oz. CCP: Hold above 135°F.