Enchilada Stack
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
50 Tortillas, 10 inch, whole grain rich
¾ gallon + 1 pint (14 cups total) Refried beans, prepared
1 ½ -#10 can (12 ½ cups total) Pinto beans, canned, drained, rinsed
½ -#10 can Salsa
¾ cup Taco seasoning, reduced sodium
2 Tbsp. Chili powder
2 Tbsp. Garlic powder
Servings: 100
Ingredients
100 Tortillas, 10 inch, whole grain rich
1 ¾ gallons (28 cups total) Refried beans, prepared
3 -#10 can (25 cup total) Pinto beans, canned, drained, rinsed
1 -#10 can Salsa
1 ½ cups Taco seasoning, reduced sodium
¼ cup Chili powder
¼ cup Garlic powder
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
1. Combine refried beans, pinto beans, salsa, taco seasoning, chili powder and garlic powder in a large bowl or pan and mix.
2. Spray appropriate amounts of full and half steamtable pan with cooking spray. For 50 servings, use two full pans and one half pans. For 100 servings, use five full pans.
3. Line each full pan with 5 tortillas making one layer across the bottom of the pan. Line each half pan with 2 ½ tortillas across the bottom.
4. Spread 3 cups bean mixture on top of tortillas.
5. Continue layering with tortillas and bean mixture three more times or until 20 tortillas and all of the beans mixture has been use (a total of four layers).
6. Cover with foil and bake at 325°F for 30 minutes or until internal temperature reaches 150°F for 15 seconds.
7. Cut each full pan 4×5 into 20 pieces.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Use spatula to serve one piece. Each piece provides 2 meat/meat alternates and 1 ounce equivalent grains.
Nutrition information per serving
Calories: 301 Total Fat: 5g Saturated Fat: 1.5g Monounsaturated Fat: 2.4g Polyunsaturated Fat: 0.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 51g Fiber: 12g Total Sugar: 3.7g Protein: 13.5g Sodium: 751mg Vitamin A: 21μg Vitamin C: 6mg Calcium: 128mg Iron: 3.5mg Folate: 46μg
