Number of Portions: 150
Download PDF Recipe
Ingredients:
- 2 – 27oz can Green Chiles, diced, mild
- 2 Tbsp. Salt, table
- 2 Tbsp. Cumin Seed, ground
- 2 Tbsp. Chili Powder
- 2 Tbsp. Garlic Powder
- 2 Tbsp. Black Pepper, ground
- ½ c. Cilantro, freeze dried
- 20 lbs. Chicken, diced, grilled
- 2 gal. + 3 qt. Enchilada sauce
- 50 – 10″ Flour Tortillas
- 1 gal. + 2 qt. Rice, brown, long grain, parboiled, dry
- 1 can Jalapeno Salsa
- 2 – 50oz cans Cream of Mushroom soup
- 2 – 50oz cans Cream of Chicken soup
- 1 gal. Water
Instructions:
- Combine all ingredients, except tortillas.
- Layer meat tortillas like lasagna and cover and cook at 300° F for 2 hours and then check if rice is done.
- If rice is not done then cook until tender.
- Once done, sprinkle cheese over and cut into 24 pieces or scoop 1 cup.