YIELD: 12 servings 18 oz. frozen cooked fajita chicken-thigh meat ¾ cup enchilada sauce 1½ cups refried beans, warm ¾ cup salsa 1½ cups cooked Mexican rice, warm ¾ cup sour cream Shredded iceberg lettuce, as needed Deep-fried red, blue and white tortilla strips, as needed 1. Cover chicken-thigh meat tightly and slack in cooler between 32°F and 36°F prior to use. 2. In a quarter pan, combine the enchilada sauce with thawed fajita meat and toss to blend. Cover and heat at 350°F for ...

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