Cook Time: 20 Min.

Serving Size: 2 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Corn, Tomato, AllergenMilk, AllergenWheat, Carrots, Garlic, Celery, Onion

Calories: 420 Kcal

Carbohydrates: 34 g

Protein: 19 g

Total Fat: 23 g

Calcium: 650 mg

Sodium: 540 mg

Ingredients

10 Servings

• 1 lb 6 Oz Cheese, Cheddar Shredded

• 3/4 Cup Tomato, Sauce Cnd

• 1/2 tsp Chili Powder, Mild

• 1/2 tsp Garlic, Powder

• 1/2 tsp Cumin, Ground

• 0.5 Oz Flour, All Purpose

• 1 1/4 tsp Oil, Vegetable

• 3.5 Oz Onion, Yellow

• 3/4 Cup Water, Tap

• 1/2 tsp Base, Vegetable Paste LS GF

• 20 each Tortilla Corn 6 in

25 Servings

• 3 lb 7 Oz Cheese, Cheddar Shredded

• 2 Cup Tomato, Sauce Cnd

• 1 1/2 tsp Chili Powder, Mild

• 1 1/8 tsp Garlic, Powder

• 1 1/2 tsp Cumin, Ground

• 1 Oz Flour, All Purpose

• 1 Tbsp Oil, Vegetable

• 9 Oz Onion, Yellow

• 2 Cup Water, Tap

• 1 1/2 tsp Base, Vegetable Paste LS GF

• 50 each Tortilla Corn 6 in

50 Servings

• 6 lb 14 Oz Cheese, Cheddar Shredded

• 1 Qt Tomato, Sauce Cnd

• 3 tsp Chili Powder, Mild

• 2 1/8 tsp Garlic, Powder

• 3 tsp Cumin, Ground

• 2 Oz Flour, All Purpose

• 2 Tbsp Oil, Vegetable

• 1 lb 2 Oz Onion, Yellow

• 1 Qt Water, Tap

• 1 Tbsp Base, Vegetable Paste LS GF

• 100 each Tortilla Corn 6 in

100 Servings

• 13 lb 12 Oz Cheese, Cheddar Shredded

• 2 Qt Tomato, Sauce Cnd

• 1 Tbsp 3 tsp Chili Powder, Mild

• 1 Tbsp 1 tsp Garlic, Powder

• 1 Tbsp 3 tsp Cumin, Ground

• 4.5 Oz Flour, All Purpose

• `1/4 Cup Oil, Vegetable

• 2 lb 3 Oz Onion, Yellow

• 2 Qt Water, Tap

• 2 Tbsp Base, Vegetable Paste LS GF

• 200 each Tortilla Corn 6 in

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Reserve about 1/5 of the shredded cheese for topping.

3. Mix spices and tomato sauce. Sauté onion in pan release until golden brown. Combine shredded cheese, onion and 1/2 of tomato mixture and chill. Heat oil and add flour blend and simmer about 5 min to golden brown. Add tomato sauce mixture and continue to heat; stirring often.

4. Prepare broth from base and water. Place corn tortillas in broth momentarily to soften. Add remaining base to tomato mixture; continue to simmer sauce. Add flour and stir constantly until starting to thicken.

5. Fill tortilla with # 12 scoop of cheese mixture. Roll and place seam down in pan sprayed with pan coating. Refrigerate until ready to bake. Sprinkle enchiladas with remaining shredded cheese. Add tomato base to gravy.

6. Bake 20 min at 350F/176C

7. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.\

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

10. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

11. Discard unused product.

    
    
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