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

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.
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.
Prepare Mexican Rice Seasoning per package instructions.
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.
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.

Serving Size: 1 0
bowl

Amounts Per Serving

Calories 287

Calories from Fat

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories per gram:
Fat 9 Carbohydrate 4 Protein 4