Ingredients
- 18 oz. frozen cooked fajita chicken-thigh meat
- 3/4 cup enchilada sauce
- 11/2 cups refried beans, warm
- 3/4 cup salsa
- 11/2 cups cooked Mexican rice, warm
- 3/4 cup sour cream
- Shredded iceberg lettuce, as needed
- Deep-fried red, blue and white tortilla strips, as needed
Directions
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Cover chicken-thigh meat tightly and slack in cooler between 32°F and 36°F prior to use.
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In a quarter pan, combine the enchilada sauce with thawed fajita meat and toss to blend. Cover and heat at 350°F for 30 to 35 minutes or until the internal temperature reaches 145°F for 15 seconds. Remove from the oven. Keep warm above 140°F.
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Per order: Portion 2 Tbsps. refried beans in a bowl. Top with 1 Tbsp. salsa, 2 Tbsps. rice, ⅛ cup fajita meat in enchilada sauce and 1 Tbsp. sour cream. Garnish with shredded lettuce and tortilla strips