Full Recipe

Chicken Enchilada Burrito

Fajita Chicken Strips GM 6/5# Fully Cooked

A fresh, bold, and saucy chicken burrito.

Recipe Preparation

Yield:
50 servings

Ingredients

  • 1 case
    Gold Kist® Fully Cooked Fajita Strip
  • 5 lb
    Brown rice (cook to package instructions)
  • 1/2 case
    Tomatoes, fresh, large diced
  • 2 cans
    Black beans, drained and rinsed
  • 2 lb
    Jalapeno, fresh, sliced
  • 2 lb
    Cilantro, fresh, chopped
  • 2 lb
    Red onion, fresh, small diced
  • 1 can
    Enchilada sauce
  • 1 bag
    Reduced fat shredded Cheddar cheese

Method

  1. Preheat oven to 350°F.

  2. Place Gold Kist® Fajita Strip, on a baking sheet. Bake according to package instructions. Hold at 145°F, until ready to serve.

  3. Prepare rice according to package directions.

  4. Prepare black beans by heating until 165°F, and heat enchilada sauce to a simmer and then reduce to low.

  5. Build single serving with 1/2 cup brown rice, a heaping #2 spoodle Gold Kist Fajita Strip, 1/2 cup black beans, 2 ounces enchilada Sauce and 1/4 cup reduced fat shredded Cheddar cheese.

  6. Mix and match single serving topping quantities: 2 tablespoons chopped tomato, 1 tablespoons jalapeno, 1 tablespoons cilantro, 1 tablespoons corn, and 1 tablespoons red onion.

  7. Serve.

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