'Grinch'eladas


By Ali B. and ruben l. from Joe Serna Jr. Charter School, Lodi, California.

Description

Do you like to smile? Then taste the ‘Grinch’eladas. It’s well worth your while.

A whole grain tortilla filled with zesty chicken, our special green sauce, and a mixture of savory spinach and our secret ingredient than ends with “cheese.” Topped off with even more of our special green sauce, this main dish is not only good for you but it is also good for your taste buds.

 

Nutrition Facts

Serving size: 1 - 8" Grincheladas

Calories208
From Fat29.32%
From Saturated Fat8.72%
From Sugar0%
Sodium595mg

Ingredients

Ingredient 6 servings 50 servings
CHICKEN FAJITAS STRIPS,FRZN, FULLY COOKED0.25 LB2 LB
MARGARINE1 1/2 TSP1/4 CUP
ONIONS, SPRINGS OR SCALLIONS(INCL TOPS & BULB) CHOPPED1/4 CUP2 CUPS
GARLIC, RAW1 TSP8 TSP
SPINACH, FRESH0.75 LB6 LB
CHEESE MOZZARELLA LITE- COMMOD SHREDDED½ CUP + 1 TBSP5 CUPS
TORTILLA,WHOLE WHEAT FLOUR 8”6 50
ENCHILADA SAUCE, GREEN MEDIUM8 OZ102 OZ
CHEESE, MOZZARELLA, LITE-COMMOD SHREDDED¼ CUP + 2 TBSP3 CUPS
OLIVE, SLICED RIPE3 TBSP1 ½ CUPS

Preparation

'GRINCH'ELADAS: YIELD: 6 SERVING (1 ENCHILADA EACH) PREHEAT OVEN TO 375° F. KEEP FAJITA CHIKEN STRIPS FROZEN AT (CCP) 0° F. OR BELOW UNTIL NEEDED. THAW ONLY AMOUNT NEEDED IN REFRIGERATOR AT (CCP) 41° F. OR BELOW. PLACE FROZEN CHICKEN FAJITA STRIPS IN A SINGLE LAYER ON SHEET PAN. HEAT TO AN INTERNAL TEMPERATURE OF 165° F. OR ABOVE FOR 15 SECONDS HAS BEEN REACHED. DICE CHICKEN INTO SMALL PIECES.

SPINACH SAUCE: THOROUGLY WASH ALL PRODUCE. PEEL AND MINCE GARLIC. FINELY CHOP GREEN ONIONS. MELT MARGARINE IN LARGE SAUCEPAN OVER MEDIUM HEAT. ADD GARLIC AND ONION; COOK UNTIL FRAGANT BUT NOT BROWN. STIR IN FRESH SPINACH AND DICED CHICKEN. COOK FOR 5 MORE MINUTES. REMOVE FROM HEAT AND MIX IN MOZZARELLA CHEESE.

HEAT NON-STICK SKILLET OVER MEDIUM HEAT. WARM TORTILLAS ONE AT A TIME UNTIL FLEXIBLE (APPROX. 15 SECONDS)

SPOON ¼ CUP (#16 SCOOPS) OF SPINACH/CHICKEN MIXTURE ONTO CENTER OF 8” TORTILLA. FOLD IN SIDES AND ROLL UP AND PLACE SEAM SIDE DOWN IN A 2” BAKING PAN. POUR ENCHILADA SAUCE OVER THE TOP, SPRINKLE WITH REMAINING MOZZARELLA CHEESE AND GARNISH WITH SLICED OLIVES.

BAKE FOR 15 – 20 MINUTES IN OVEN UNTIL SAUCE IS BUBBLING AND AN (CCP) INTERNAL TEMPERATURE OF 165° F. OR ABOVE FOR 15 SECONDS HAS BEEN REACHED. (CCP) HOLD IN WARMER OR OVEN WITH AN INTERNAL TEMPERATURE AT 135° F. OR ABOVE UNTIL SERVING TIME FOR A MAXIMUM OF 2 HOURS.

READY TO SERVE

NOTE: 50 SERVINGS REMOVE FROM HEAT AND MIX IN 5 CUPS OF MOZZARELLA CHEESE.