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Jack and Cheddar Cheese Enchilada
Recipe Yield: 12 portions

With Chili Cream Sauce - The sauce for these enchiladas is milder than most commercially used enchilada sauce, resulting in giving the dish a nice balance which will allow the flavor of the enchiladas to come through.
Ingredients:
 
1 1/2  oz.  Butter
2  oz.  Olive oil
6  oz.  Leeks, finely chopped
3  oz.  Onions, 1/4 inch dice
1    Jalapeno, seeded and finely minced
1 1/2  oz.  Chicken base
2  Tbsp.  * Chili Powder
1/4  tsp.  ** Cayenne pepper
2  qt. + 2 cups  Heavy Cream
24  Posada  Jack and Cheddar Cheese Enchiladas (Code No. 7180065)
1  lb.  Shredded Monterey Jack cheese
 
Instructions:
  • Saute vegetable and herb until onions are translucent. (1st 5 ingredients)
  • Add chicken base, chili powder and cayenne pepper to above ingredients and simmer for 2-3 minutes stirring constantly.
  • Add heavy cream to above ingredients and simmer over low heat, stirring from time to time until desired consistency is obtained, about 7-10 minutes.
  • Place a small amount of sauce in bottom of a hotel pan. Place frozen enchiladas in pan. Cover enchiladas with remaining sauce. Tightly cover pan with aluminum foil and bake in convection oven set at 350 degrees F. for approximately 20-25 minutes or until hot.
  • Uncover pan, sprinkle with shredded Monterey Jack cheese and return to oven uncovered until cheese melts. Serve 2 enchiladas per order.
  • * If Pasilla chili powder is available, use 2 tablespoons of it instead of regular chili powder.
  • ** If canned Chipotle are available, use 1 minced teaspoons of it instead of the 1/4 teaspoon of cayenne pepper.
 
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