Chicken Enchilada Bowl

Each prepared bowl contributes 2 oz M/MA, 2 oz G, 0.25 Veg

Recipe Yield:
Amount Item
3  bags Simplot Flame Roasted Peppers & Onions
1  bag Foothill Farms Classic Red Enchilada Sauce Mix (#V532)
2  qt Hot water (180°-190°F)
40  cups Prepared Mexican Rice (#V419)
7 1/2  lbs Chicken fajita strips, precooked
  1. Vegetable Prep: Preheat convection oven to 375°F. Arrange frozen vegetables in a single layer on pan sprayed with non-stick cooking spray. Bake for 13-18 minutes.

  2. Classic Red Enchilada Sauce Prep: Pour ½ gallon (64 fl oz) of hot water (180°-190°F) into mixing container. Pour contents of Enchilada Sauce Mix packet (8 oz) into water while vigorously stirring with a wire whisk. Continue to stir until mix is dissolved.

  3. Prepare Mexican Rice Seasoning per package instructions.

  4. Fajita Chicken Prep: In a full size sheet pan, layer frozen fajita chicken with 1/2 gallon of Classic Red Enchilada Sauce. Bake in a convection oven at 400°F for 15-20 minutes or when an internal temperature of 165°F is reached.

  5. To Serve: Layer 1 cup of Mexican Rice, 1/4 cup prepared peppers and onions, and 3 oz prepared fajita meat with Classic Red Enchilada Sauce.