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 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.