Enchilada Casserole State(Hawaii) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Enchilada Casserole is a combination of local raised cattle and produce. It features beef, beans, cheddar cheese, fresh assorted garden vegetables and aromatic spices served with flour tortilla
NSLP/SBP CREDITING INFORMATION:
One 6 oz serving provides 2 oz eq meat/meat alternate, 0.5 oz eq grains, ⅛ cup other vegetables and ⅛ cup of additional vegetables.
Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development State Agency
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes

Ingredients
 

50 Servings

    Weight

    • 1.69 oz. Canola oil- ready to use, to cook ingredients
    • 3.50 lb Beef- ready to use, (80/20) ground
    • 1.035 oz. Garlic clove- ready to use clove, mince
    • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
    • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
    • 1.50 lb. White onion- wash, peel, remove root end, small dice
    • 5.175 oz. Enchilada seasoning- ready to use
    • 2.587 lb. Water- ready to use
    • 1.75 lb. Sour cream, fat free ready to use
    • 3.25 lb. Pinto beans, low sodium, canned- ready to use
    • 2.00 oz. Cilantro with stem- wash, dry, small chop
    • 4.00 oz. Green onion- wash, remove root end, small dice
    • 1.725 oz. Lime juice- ready to use
    • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
    • 2.75 lb.

       Cheddar cheese, low sodium
      - ready to use, grated, (14.66 oz./layer)

    Measure

    • ¼ c. Canola oil- ready to use, to cook ingredients
    • 1 qt 3 c. Beef- ready to use, (80/20) ground
    • 2 T. Garlic clove- ready to use clove, mince
    • 4 c. Carrot- wash, peel, remove root end, small dice
    • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
    • 6 c. White onion- wash, peel, remove root end, small dice
    • 2 T 1 T. Enchilada seasoning- ready to use
    • 1 qt. 1 ⅛ c. Water- ready to use
    • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
    • 8 ½ c. Pinto beans, low sodium, canned- ready to use
    • 1 ½ c. Cilantro with stem- wash, dry, small chop
    • 2 c. Green onion- wash, remove root end, small dice
    • 2 T. 4 ½ t. Lime juice- ready to use
    • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
    • 5 ½ pt.

       Cheddar cheese, low sodium
      - ready to use, grated, (14.66 oz./layer)

    100 Servings

      Weight

      • 3.38 oz. Canola oil- ready to use, to cook ingredients
      • 7.00 lb. Beef- ready to use, (80/20) ground
      • 2.07 oz. Garlic clove- ready to use clove, mince
      • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
      • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
      • 3.00 lb. White onion- wash, peel, remove root end, small dice
      • 10.35 oz Enchilada seasoning- ready to use
      • 5.175 lb. Water- ready to use
      • 3.50 lb. Sour cream, fat free ready to use
      • 6.50 lb. Pinto beans, low sodium, canned- ready to use
      • 4.00 oz. Cilantro with stem- wash, dry, small chop
      • 8.00 oz. Green onion- wash, remove root end, small dice
      • 3.45 oz. Lime juice- ready to use
      • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
      • 5.50 lb.

         Cheddar cheese, low sodium
        - ready to use, grated, (14.66 oz./layer)

      Measure

      • ½ c. Canola oil- ready to use, to cook ingredients
      • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
      • ¼ c. Garlic clove- ready to use clove, mince
      • 2 qt. Carrot- wash, peel, remove root end, small dice
      • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
      • 3 qt. White onion- wash, peel, remove root end, small dice
      • ¼ c. 2 t. Enchilada seasoning- ready to use
      • 2 qt. 2 ¼ c. Water- ready to use
      • 1 qt. 2 ½ c. Sour cream, fat free ready to use
      • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
      • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
      • 1 qt. Green onion- wash, remove root end, small dice
      • ¼ c. 3 T. Lime juice- ready to use
      • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
      • 1 gal. 1 ½ qt

         Cheddar cheese, low sodium
        - ready to use, grated, (14.66 oz./layer)

      Quantity
       

      50 Servings

        Weight

        • 1.69 oz. Canola oil- ready to use, to cook ingredients
        • 3.50 lb Beef- ready to use, (80/20) ground
        • 1.035 oz. Garlic clove- ready to use clove, mince
        • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
        • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
        • 1.50 lb. White onion- wash, peel, remove root end, small dice
        • 5.175 oz. Enchilada seasoning- ready to use
        • 2.587 lb. Water- ready to use
        • 1.75 lb. Sour cream, fat free ready to use
        • 3.25 lb. Pinto beans, low sodium, canned- ready to use
        • 2.00 oz. Cilantro with stem- wash, dry, small chop
        • 4.00 oz. Green onion- wash, remove root end, small dice
        • 1.725 oz. Lime juice- ready to use
        • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
        • 2.75 lb.

           Cheddar cheese, low sodium
          - ready to use, grated, (14.66 oz./layer)

        Measure

        • ¼ c. Canola oil- ready to use, to cook ingredients
        • 1 qt 3 c. Beef- ready to use, (80/20) ground
        • 2 T. Garlic clove- ready to use clove, mince
        • 4 c. Carrot- wash, peel, remove root end, small dice
        • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
        • 6 c. White onion- wash, peel, remove root end, small dice
        • 2 T 1 T. Enchilada seasoning- ready to use
        • 1 qt. 1 ⅛ c. Water- ready to use
        • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
        • 8 ½ c. Pinto beans, low sodium, canned- ready to use
        • 1 ½ c. Cilantro with stem- wash, dry, small chop
        • 2 c. Green onion- wash, remove root end, small dice
        • 2 T. 4 ½ t. Lime juice- ready to use
        • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
        • 5 ½ pt.

           Cheddar cheese, low sodium
          - ready to use, grated, (14.66 oz./layer)

        100 Servings

          Weight

          • 3.38 oz. Canola oil- ready to use, to cook ingredients
          • 7.00 lb. Beef- ready to use, (80/20) ground
          • 2.07 oz. Garlic clove- ready to use clove, mince
          • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
          • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
          • 3.00 lb. White onion- wash, peel, remove root end, small dice
          • 10.35 oz Enchilada seasoning- ready to use
          • 5.175 lb. Water- ready to use
          • 3.50 lb. Sour cream, fat free ready to use
          • 6.50 lb. Pinto beans, low sodium, canned- ready to use
          • 4.00 oz. Cilantro with stem- wash, dry, small chop
          • 8.00 oz. Green onion- wash, remove root end, small dice
          • 3.45 oz. Lime juice- ready to use
          • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
          • 5.50 lb.

             Cheddar cheese, low sodium
            - ready to use, grated, (14.66 oz./layer)

          Measure

          • ½ c. Canola oil- ready to use, to cook ingredients
          • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
          • ¼ c. Garlic clove- ready to use clove, mince
          • 2 qt. Carrot- wash, peel, remove root end, small dice
          • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
          • 3 qt. White onion- wash, peel, remove root end, small dice
          • ¼ c. 2 t. Enchilada seasoning- ready to use
          • 2 qt. 2 ¼ c. Water- ready to use
          • 1 qt. 2 ½ c. Sour cream, fat free ready to use
          • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
          • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
          • 1 qt. Green onion- wash, remove root end, small dice
          • ¼ c. 3 T. Lime juice- ready to use
          • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
          • 1 gal. 1 ½ qt

             Cheddar cheese, low sodium
            - ready to use, grated, (14.66 oz./layer)

          Ingredients
           

          50 Servings

            Weight

            • 1.69 oz. Canola oil- ready to use, to cook ingredients
            • 3.50 lb Beef- ready to use, (80/20) ground
            • 1.035 oz. Garlic clove- ready to use clove, mince
            • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
            • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
            • 1.50 lb. White onion- wash, peel, remove root end, small dice
            • 5.175 oz. Enchilada seasoning- ready to use
            • 2.587 lb. Water- ready to use
            • 1.75 lb. Sour cream, fat free ready to use
            • 3.25 lb. Pinto beans, low sodium, canned- ready to use
            • 2.00 oz. Cilantro with stem- wash, dry, small chop
            • 4.00 oz. Green onion- wash, remove root end, small dice
            • 1.725 oz. Lime juice- ready to use
            • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
            • 2.75 lb.

               Cheddar cheese, low sodium
              - ready to use, grated, (14.66 oz./layer)

            Measure

            • ¼ c. Canola oil- ready to use, to cook ingredients
            • 1 qt 3 c. Beef- ready to use, (80/20) ground
            • 2 T. Garlic clove- ready to use clove, mince
            • 4 c. Carrot- wash, peel, remove root end, small dice
            • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
            • 6 c. White onion- wash, peel, remove root end, small dice
            • 2 T 1 T. Enchilada seasoning- ready to use
            • 1 qt. 1 ⅛ c. Water- ready to use
            • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
            • 8 ½ c. Pinto beans, low sodium, canned- ready to use
            • 1 ½ c. Cilantro with stem- wash, dry, small chop
            • 2 c. Green onion- wash, remove root end, small dice
            • 2 T. 4 ½ t. Lime juice- ready to use
            • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
            • 5 ½ pt.

               Cheddar cheese, low sodium
              - ready to use, grated, (14.66 oz./layer)

            100 Servings

              Weight

              • 3.38 oz. Canola oil- ready to use, to cook ingredients
              • 7.00 lb. Beef- ready to use, (80/20) ground
              • 2.07 oz. Garlic clove- ready to use clove, mince
              • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
              • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
              • 3.00 lb. White onion- wash, peel, remove root end, small dice
              • 10.35 oz Enchilada seasoning- ready to use
              • 5.175 lb. Water- ready to use
              • 3.50 lb. Sour cream, fat free ready to use
              • 6.50 lb. Pinto beans, low sodium, canned- ready to use
              • 4.00 oz. Cilantro with stem- wash, dry, small chop
              • 8.00 oz. Green onion- wash, remove root end, small dice
              • 3.45 oz. Lime juice- ready to use
              • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
              • 5.50 lb.

                 Cheddar cheese, low sodium
                - ready to use, grated, (14.66 oz./layer)

              Measure

              • ½ c. Canola oil- ready to use, to cook ingredients
              • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
              • ¼ c. Garlic clove- ready to use clove, mince
              • 2 qt. Carrot- wash, peel, remove root end, small dice
              • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
              • 3 qt. White onion- wash, peel, remove root end, small dice
              • ¼ c. 2 t. Enchilada seasoning- ready to use
              • 2 qt. 2 ¼ c. Water- ready to use
              • 1 qt. 2 ½ c. Sour cream, fat free ready to use
              • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
              • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
              • 1 qt. Green onion- wash, remove root end, small dice
              • ¼ c. 3 T. Lime juice- ready to use
              • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
              • 1 gal. 1 ½ qt

                 Cheddar cheese, low sodium
                - ready to use, grated, (14.66 oz./layer)

              Quantity
               

              50 Servings

                Weight

                • 1.69 oz. Canola oil- ready to use, to cook ingredients
                • 3.50 lb Beef- ready to use, (80/20) ground
                • 1.035 oz. Garlic clove- ready to use clove, mince
                • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
                • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                • 1.50 lb. White onion- wash, peel, remove root end, small dice
                • 5.175 oz. Enchilada seasoning- ready to use
                • 2.587 lb. Water- ready to use
                • 1.75 lb. Sour cream, fat free ready to use
                • 3.25 lb. Pinto beans, low sodium, canned- ready to use
                • 2.00 oz. Cilantro with stem- wash, dry, small chop
                • 4.00 oz. Green onion- wash, remove root end, small dice
                • 1.725 oz. Lime juice- ready to use
                • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                • 2.75 lb.

                   Cheddar cheese, low sodium
                  - ready to use, grated, (14.66 oz./layer)

                Measure

                • ¼ c. Canola oil- ready to use, to cook ingredients
                • 1 qt 3 c. Beef- ready to use, (80/20) ground
                • 2 T. Garlic clove- ready to use clove, mince
                • 4 c. Carrot- wash, peel, remove root end, small dice
                • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
                • 6 c. White onion- wash, peel, remove root end, small dice
                • 2 T 1 T. Enchilada seasoning- ready to use
                • 1 qt. 1 ⅛ c. Water- ready to use
                • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
                • 8 ½ c. Pinto beans, low sodium, canned- ready to use
                • 1 ½ c. Cilantro with stem- wash, dry, small chop
                • 2 c. Green onion- wash, remove root end, small dice
                • 2 T. 4 ½ t. Lime juice- ready to use
                • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                • 5 ½ pt.

                   Cheddar cheese, low sodium
                  - ready to use, grated, (14.66 oz./layer)

                100 Servings

                  Weight

                  • 3.38 oz. Canola oil- ready to use, to cook ingredients
                  • 7.00 lb. Beef- ready to use, (80/20) ground
                  • 2.07 oz. Garlic clove- ready to use clove, mince
                  • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
                  • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                  • 3.00 lb. White onion- wash, peel, remove root end, small dice
                  • 10.35 oz Enchilada seasoning- ready to use
                  • 5.175 lb. Water- ready to use
                  • 3.50 lb. Sour cream, fat free ready to use
                  • 6.50 lb. Pinto beans, low sodium, canned- ready to use
                  • 4.00 oz. Cilantro with stem- wash, dry, small chop
                  • 8.00 oz. Green onion- wash, remove root end, small dice
                  • 3.45 oz. Lime juice- ready to use
                  • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                  • 5.50 lb.

                     Cheddar cheese, low sodium
                    - ready to use, grated, (14.66 oz./layer)

                  Measure

                  • ½ c. Canola oil- ready to use, to cook ingredients
                  • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
                  • ¼ c. Garlic clove- ready to use clove, mince
                  • 2 qt. Carrot- wash, peel, remove root end, small dice
                  • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
                  • 3 qt. White onion- wash, peel, remove root end, small dice
                  • ¼ c. 2 t. Enchilada seasoning- ready to use
                  • 2 qt. 2 ¼ c. Water- ready to use
                  • 1 qt. 2 ½ c. Sour cream, fat free ready to use
                  • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
                  • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
                  • 1 qt. Green onion- wash, remove root end, small dice
                  • ¼ c. 3 T. Lime juice- ready to use
                  • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                  • 1 gal. 1 ½ qt

                     Cheddar cheese, low sodium
                    - ready to use, grated, (14.66 oz./layer)
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 1.69 oz. Canola oil- ready to use, to cook ingredients
                    • 3.50 lb Beef- ready to use, (80/20) ground
                    • 1.035 oz. Garlic clove- ready to use clove, mince
                    • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
                    • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                    • 1.50 lb. White onion- wash, peel, remove root end, small dice
                    • 5.175 oz. Enchilada seasoning- ready to use
                    • 2.587 lb. Water- ready to use
                    • 1.75 lb. Sour cream, fat free ready to use
                    • 3.25 lb. Pinto beans, low sodium, canned- ready to use
                    • 2.00 oz. Cilantro with stem- wash, dry, small chop
                    • 4.00 oz. Green onion- wash, remove root end, small dice
                    • 1.725 oz. Lime juice- ready to use
                    • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                    • 2.75 lb.

                       Cheddar cheese, low sodium
                      - ready to use, grated, (14.66 oz./layer)

                    Measure

                    • ¼ c. Canola oil- ready to use, to cook ingredients
                    • 1 qt 3 c. Beef- ready to use, (80/20) ground
                    • 2 T. Garlic clove- ready to use clove, mince
                    • 4 c. Carrot- wash, peel, remove root end, small dice
                    • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
                    • 6 c. White onion- wash, peel, remove root end, small dice
                    • 2 T 1 T. Enchilada seasoning- ready to use
                    • 1 qt. 1 ⅛ c. Water- ready to use
                    • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
                    • 8 ½ c. Pinto beans, low sodium, canned- ready to use
                    • 1 ½ c. Cilantro with stem- wash, dry, small chop
                    • 2 c. Green onion- wash, remove root end, small dice
                    • 2 T. 4 ½ t. Lime juice- ready to use
                    • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                    • 5 ½ pt.

                       Cheddar cheese, low sodium
                      - ready to use, grated, (14.66 oz./layer)

                    100 Servings

                      Weight

                      • 3.38 oz. Canola oil- ready to use, to cook ingredients
                      • 7.00 lb. Beef- ready to use, (80/20) ground
                      • 2.07 oz. Garlic clove- ready to use clove, mince
                      • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
                      • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                      • 3.00 lb. White onion- wash, peel, remove root end, small dice
                      • 10.35 oz Enchilada seasoning- ready to use
                      • 5.175 lb. Water- ready to use
                      • 3.50 lb. Sour cream, fat free ready to use
                      • 6.50 lb. Pinto beans, low sodium, canned- ready to use
                      • 4.00 oz. Cilantro with stem- wash, dry, small chop
                      • 8.00 oz. Green onion- wash, remove root end, small dice
                      • 3.45 oz. Lime juice- ready to use
                      • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                      • 5.50 lb.

                         Cheddar cheese, low sodium
                        - ready to use, grated, (14.66 oz./layer)

                      Measure

                      • ½ c. Canola oil- ready to use, to cook ingredients
                      • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
                      • ¼ c. Garlic clove- ready to use clove, mince
                      • 2 qt. Carrot- wash, peel, remove root end, small dice
                      • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
                      • 3 qt. White onion- wash, peel, remove root end, small dice
                      • ¼ c. 2 t. Enchilada seasoning- ready to use
                      • 2 qt. 2 ¼ c. Water- ready to use
                      • 1 qt. 2 ½ c. Sour cream, fat free ready to use
                      • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
                      • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
                      • 1 qt. Green onion- wash, remove root end, small dice
                      • ¼ c. 3 T. Lime juice- ready to use
                      • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                      • 1 gal. 1 ½ qt

                         Cheddar cheese, low sodium
                        - ready to use, grated, (14.66 oz./layer)

                      Quantity
                       

                      50 Servings

                        Weight

                        • 1.69 oz. Canola oil- ready to use, to cook ingredients
                        • 3.50 lb Beef- ready to use, (80/20) ground
                        • 1.035 oz. Garlic clove- ready to use clove, mince
                        • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
                        • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                        • 1.50 lb. White onion- wash, peel, remove root end, small dice
                        • 5.175 oz. Enchilada seasoning- ready to use
                        • 2.587 lb. Water- ready to use
                        • 1.75 lb. Sour cream, fat free ready to use
                        • 3.25 lb. Pinto beans, low sodium, canned- ready to use
                        • 2.00 oz. Cilantro with stem- wash, dry, small chop
                        • 4.00 oz. Green onion- wash, remove root end, small dice
                        • 1.725 oz. Lime juice- ready to use
                        • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                        • 2.75 lb.

                           Cheddar cheese, low sodium
                          - ready to use, grated, (14.66 oz./layer)

                        Measure

                        • ¼ c. Canola oil- ready to use, to cook ingredients
                        • 1 qt 3 c. Beef- ready to use, (80/20) ground
                        • 2 T. Garlic clove- ready to use clove, mince
                        • 4 c. Carrot- wash, peel, remove root end, small dice
                        • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
                        • 6 c. White onion- wash, peel, remove root end, small dice
                        • 2 T 1 T. Enchilada seasoning- ready to use
                        • 1 qt. 1 ⅛ c. Water- ready to use
                        • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
                        • 8 ½ c. Pinto beans, low sodium, canned- ready to use
                        • 1 ½ c. Cilantro with stem- wash, dry, small chop
                        • 2 c. Green onion- wash, remove root end, small dice
                        • 2 T. 4 ½ t. Lime juice- ready to use
                        • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                        • 5 ½ pt.

                           Cheddar cheese, low sodium
                          - ready to use, grated, (14.66 oz./layer)

                        100 Servings

                          Weight

                          • 3.38 oz. Canola oil- ready to use, to cook ingredients
                          • 7.00 lb. Beef- ready to use, (80/20) ground
                          • 2.07 oz. Garlic clove- ready to use clove, mince
                          • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
                          • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                          • 3.00 lb. White onion- wash, peel, remove root end, small dice
                          • 10.35 oz Enchilada seasoning- ready to use
                          • 5.175 lb. Water- ready to use
                          • 3.50 lb. Sour cream, fat free ready to use
                          • 6.50 lb. Pinto beans, low sodium, canned- ready to use
                          • 4.00 oz. Cilantro with stem- wash, dry, small chop
                          • 8.00 oz. Green onion- wash, remove root end, small dice
                          • 3.45 oz. Lime juice- ready to use
                          • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                          • 5.50 lb.

                             Cheddar cheese, low sodium
                            - ready to use, grated, (14.66 oz./layer)

                          Measure

                          • ½ c. Canola oil- ready to use, to cook ingredients
                          • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
                          • ¼ c. Garlic clove- ready to use clove, mince
                          • 2 qt. Carrot- wash, peel, remove root end, small dice
                          • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
                          • 3 qt. White onion- wash, peel, remove root end, small dice
                          • ¼ c. 2 t. Enchilada seasoning- ready to use
                          • 2 qt. 2 ¼ c. Water- ready to use
                          • 1 qt. 2 ½ c. Sour cream, fat free ready to use
                          • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
                          • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
                          • 1 qt. Green onion- wash, remove root end, small dice
                          • ¼ c. 3 T. Lime juice- ready to use
                          • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                          • 1 gal. 1 ½ qt

                             Cheddar cheese, low sodium
                            - ready to use, grated, (14.66 oz./layer)
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 1.69 oz. Canola oil- ready to use, to cook ingredients
                            • 3.50 lb Beef- ready to use, (80/20) ground
                            • 1.035 oz. Garlic clove- ready to use clove, mince
                            • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
                            • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                            • 1.50 lb. White onion- wash, peel, remove root end, small dice
                            • 5.175 oz. Enchilada seasoning- ready to use
                            • 2.587 lb. Water- ready to use
                            • 1.75 lb. Sour cream, fat free ready to use
                            • 3.25 lb. Pinto beans, low sodium, canned- ready to use
                            • 2.00 oz. Cilantro with stem- wash, dry, small chop
                            • 4.00 oz. Green onion- wash, remove root end, small dice
                            • 1.725 oz. Lime juice- ready to use
                            • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                            • 2.75 lb.

                               Cheddar cheese, low sodium
                              - ready to use, grated, (14.66 oz./layer)

                            Measure

                            • ¼ c. Canola oil- ready to use, to cook ingredients
                            • 1 qt 3 c. Beef- ready to use, (80/20) ground
                            • 2 T. Garlic clove- ready to use clove, mince
                            • 4 c. Carrot- wash, peel, remove root end, small dice
                            • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
                            • 6 c. White onion- wash, peel, remove root end, small dice
                            • 2 T 1 T. Enchilada seasoning- ready to use
                            • 1 qt. 1 ⅛ c. Water- ready to use
                            • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
                            • 8 ½ c. Pinto beans, low sodium, canned- ready to use
                            • 1 ½ c. Cilantro with stem- wash, dry, small chop
                            • 2 c. Green onion- wash, remove root end, small dice
                            • 2 T. 4 ½ t. Lime juice- ready to use
                            • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                            • 5 ½ pt.

                               Cheddar cheese, low sodium
                              - ready to use, grated, (14.66 oz./layer)

                            100 Servings

                              Weight

                              • 3.38 oz. Canola oil- ready to use, to cook ingredients
                              • 7.00 lb. Beef- ready to use, (80/20) ground
                              • 2.07 oz. Garlic clove- ready to use clove, mince
                              • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
                              • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                              • 3.00 lb. White onion- wash, peel, remove root end, small dice
                              • 10.35 oz Enchilada seasoning- ready to use
                              • 5.175 lb. Water- ready to use
                              • 3.50 lb. Sour cream, fat free ready to use
                              • 6.50 lb. Pinto beans, low sodium, canned- ready to use
                              • 4.00 oz. Cilantro with stem- wash, dry, small chop
                              • 8.00 oz. Green onion- wash, remove root end, small dice
                              • 3.45 oz. Lime juice- ready to use
                              • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                              • 5.50 lb.

                                 Cheddar cheese, low sodium
                                - ready to use, grated, (14.66 oz./layer)

                              Measure

                              • ½ c. Canola oil- ready to use, to cook ingredients
                              • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
                              • ¼ c. Garlic clove- ready to use clove, mince
                              • 2 qt. Carrot- wash, peel, remove root end, small dice
                              • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
                              • 3 qt. White onion- wash, peel, remove root end, small dice
                              • ¼ c. 2 t. Enchilada seasoning- ready to use
                              • 2 qt. 2 ¼ c. Water- ready to use
                              • 1 qt. 2 ½ c. Sour cream, fat free ready to use
                              • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
                              • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
                              • 1 qt. Green onion- wash, remove root end, small dice
                              • ¼ c. 3 T. Lime juice- ready to use
                              • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                              • 1 gal. 1 ½ qt

                                 Cheddar cheese, low sodium
                                - ready to use, grated, (14.66 oz./layer)

                              Quantity
                               

                              50 Servings

                                Weight

                                • 1.69 oz. Canola oil- ready to use, to cook ingredients
                                • 3.50 lb Beef- ready to use, (80/20) ground
                                • 1.035 oz. Garlic clove- ready to use clove, mince
                                • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
                                • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                                • 1.50 lb. White onion- wash, peel, remove root end, small dice
                                • 5.175 oz. Enchilada seasoning- ready to use
                                • 2.587 lb. Water- ready to use
                                • 1.75 lb. Sour cream, fat free ready to use
                                • 3.25 lb. Pinto beans, low sodium, canned- ready to use
                                • 2.00 oz. Cilantro with stem- wash, dry, small chop
                                • 4.00 oz. Green onion- wash, remove root end, small dice
                                • 1.725 oz. Lime juice- ready to use
                                • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                • 2.75 lb.

                                   Cheddar cheese, low sodium
                                  - ready to use, grated, (14.66 oz./layer)

                                Measure

                                • ¼ c. Canola oil- ready to use, to cook ingredients
                                • 1 qt 3 c. Beef- ready to use, (80/20) ground
                                • 2 T. Garlic clove- ready to use clove, mince
                                • 4 c. Carrot- wash, peel, remove root end, small dice
                                • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
                                • 6 c. White onion- wash, peel, remove root end, small dice
                                • 2 T 1 T. Enchilada seasoning- ready to use
                                • 1 qt. 1 ⅛ c. Water- ready to use
                                • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
                                • 8 ½ c. Pinto beans, low sodium, canned- ready to use
                                • 1 ½ c. Cilantro with stem- wash, dry, small chop
                                • 2 c. Green onion- wash, remove root end, small dice
                                • 2 T. 4 ½ t. Lime juice- ready to use
                                • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                • 5 ½ pt.

                                   Cheddar cheese, low sodium
                                  - ready to use, grated, (14.66 oz./layer)

                                100 Servings

                                  Weight

                                  • 3.38 oz. Canola oil- ready to use, to cook ingredients
                                  • 7.00 lb. Beef- ready to use, (80/20) ground
                                  • 2.07 oz. Garlic clove- ready to use clove, mince
                                  • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
                                  • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                                  • 3.00 lb. White onion- wash, peel, remove root end, small dice
                                  • 10.35 oz Enchilada seasoning- ready to use
                                  • 5.175 lb. Water- ready to use
                                  • 3.50 lb. Sour cream, fat free ready to use
                                  • 6.50 lb. Pinto beans, low sodium, canned- ready to use
                                  • 4.00 oz. Cilantro with stem- wash, dry, small chop
                                  • 8.00 oz. Green onion- wash, remove root end, small dice
                                  • 3.45 oz. Lime juice- ready to use
                                  • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                  • 5.50 lb.

                                     Cheddar cheese, low sodium
                                    - ready to use, grated, (14.66 oz./layer)

                                  Measure

                                  • ½ c. Canola oil- ready to use, to cook ingredients
                                  • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
                                  • ¼ c. Garlic clove- ready to use clove, mince
                                  • 2 qt. Carrot- wash, peel, remove root end, small dice
                                  • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
                                  • 3 qt. White onion- wash, peel, remove root end, small dice
                                  • ¼ c. 2 t. Enchilada seasoning- ready to use
                                  • 2 qt. 2 ¼ c. Water- ready to use
                                  • 1 qt. 2 ½ c. Sour cream, fat free ready to use
                                  • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
                                  • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
                                  • 1 qt. Green onion- wash, remove root end, small dice
                                  • ¼ c. 3 T. Lime juice- ready to use
                                  • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                  • 1 gal. 1 ½ qt

                                     Cheddar cheese, low sodium
                                    - ready to use, grated, (14.66 oz./layer)
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 1.69 oz. Canola oil- ready to use, to cook ingredients
                                    • 3.50 lb Beef- ready to use, (80/20) ground
                                    • 1.035 oz. Garlic clove- ready to use clove, mince
                                    • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
                                    • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                                    • 1.50 lb. White onion- wash, peel, remove root end, small dice
                                    • 5.175 oz. Enchilada seasoning- ready to use
                                    • 2.587 lb. Water- ready to use
                                    • 1.75 lb. Sour cream, fat free ready to use
                                    • 3.25 lb. Pinto beans, low sodium, canned- ready to use
                                    • 2.00 oz. Cilantro with stem- wash, dry, small chop
                                    • 4.00 oz. Green onion- wash, remove root end, small dice
                                    • 1.725 oz. Lime juice- ready to use
                                    • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                    • 2.75 lb.

                                       Cheddar cheese, low sodium
                                      - ready to use, grated, (14.66 oz./layer)

                                    Measure

                                    • ¼ c. Canola oil- ready to use, to cook ingredients
                                    • 1 qt 3 c. Beef- ready to use, (80/20) ground
                                    • 2 T. Garlic clove- ready to use clove, mince
                                    • 4 c. Carrot- wash, peel, remove root end, small dice
                                    • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
                                    • 6 c. White onion- wash, peel, remove root end, small dice
                                    • 2 T 1 T. Enchilada seasoning- ready to use
                                    • 1 qt. 1 ⅛ c. Water- ready to use
                                    • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
                                    • 8 ½ c. Pinto beans, low sodium, canned- ready to use
                                    • 1 ½ c. Cilantro with stem- wash, dry, small chop
                                    • 2 c. Green onion- wash, remove root end, small dice
                                    • 2 T. 4 ½ t. Lime juice- ready to use
                                    • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                    • 5 ½ pt.

                                       Cheddar cheese, low sodium
                                      - ready to use, grated, (14.66 oz./layer)

                                    100 Servings

                                      Weight

                                      • 3.38 oz. Canola oil- ready to use, to cook ingredients
                                      • 7.00 lb. Beef- ready to use, (80/20) ground
                                      • 2.07 oz. Garlic clove- ready to use clove, mince
                                      • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
                                      • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                                      • 3.00 lb. White onion- wash, peel, remove root end, small dice
                                      • 10.35 oz Enchilada seasoning- ready to use
                                      • 5.175 lb. Water- ready to use
                                      • 3.50 lb. Sour cream, fat free ready to use
                                      • 6.50 lb. Pinto beans, low sodium, canned- ready to use
                                      • 4.00 oz. Cilantro with stem- wash, dry, small chop
                                      • 8.00 oz. Green onion- wash, remove root end, small dice
                                      • 3.45 oz. Lime juice- ready to use
                                      • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                      • 5.50 lb.

                                         Cheddar cheese, low sodium
                                        - ready to use, grated, (14.66 oz./layer)

                                      Measure

                                      • ½ c. Canola oil- ready to use, to cook ingredients
                                      • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
                                      • ¼ c. Garlic clove- ready to use clove, mince
                                      • 2 qt. Carrot- wash, peel, remove root end, small dice
                                      • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
                                      • 3 qt. White onion- wash, peel, remove root end, small dice
                                      • ¼ c. 2 t. Enchilada seasoning- ready to use
                                      • 2 qt. 2 ¼ c. Water- ready to use
                                      • 1 qt. 2 ½ c. Sour cream, fat free ready to use
                                      • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
                                      • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
                                      • 1 qt. Green onion- wash, remove root end, small dice
                                      • ¼ c. 3 T. Lime juice- ready to use
                                      • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                      • 1 gal. 1 ½ qt

                                         Cheddar cheese, low sodium
                                        - ready to use, grated, (14.66 oz./layer)

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 1.69 oz. Canola oil- ready to use, to cook ingredients
                                        • 3.50 lb Beef- ready to use, (80/20) ground
                                        • 1.035 oz. Garlic clove- ready to use clove, mince
                                        • 1 lb. 4.00 oz. Carrot- wash, peel, remove root end, small dice
                                        • 1 lb. 4.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                                        • 1.50 lb. White onion- wash, peel, remove root end, small dice
                                        • 5.175 oz. Enchilada seasoning- ready to use
                                        • 2.587 lb. Water- ready to use
                                        • 1.75 lb. Sour cream, fat free ready to use
                                        • 3.25 lb. Pinto beans, low sodium, canned- ready to use
                                        • 2.00 oz. Cilantro with stem- wash, dry, small chop
                                        • 4.00 oz. Green onion- wash, remove root end, small dice
                                        • 1.725 oz. Lime juice- ready to use
                                        • 2.25 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                        • 2.75 lb.

                                           Cheddar cheese, low sodium
                                          - ready to use, grated, (14.66 oz./layer)

                                        Measure

                                        • ¼ c. Canola oil- ready to use, to cook ingredients
                                        • 1 qt 3 c. Beef- ready to use, (80/20) ground
                                        • 2 T. Garlic clove- ready to use clove, mince
                                        • 4 c. Carrot- wash, peel, remove root end, small dice
                                        • 4 c. Green bell pepper- wash, remove stem/seeds, small dice
                                        • 6 c. White onion- wash, peel, remove root end, small dice
                                        • 2 T 1 T. Enchilada seasoning- ready to use
                                        • 1 qt. 1 ⅛ c. Water- ready to use
                                        • 1 pt. 1 ¼ c. Sour cream, fat free ready to use
                                        • 8 ½ c. Pinto beans, low sodium, canned- ready to use
                                        • 1 ½ c. Cilantro with stem- wash, dry, small chop
                                        • 2 c. Green onion- wash, remove root end, small dice
                                        • 2 T. 4 ½ t. Lime juice- ready to use
                                        • 18 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                        • 5 ½ pt.

                                           Cheddar cheese, low sodium
                                          - ready to use, grated, (14.66 oz./layer)

                                        100 Servings

                                          Weight

                                          • 3.38 oz. Canola oil- ready to use, to cook ingredients
                                          • 7.00 lb. Beef- ready to use, (80/20) ground
                                          • 2.07 oz. Garlic clove- ready to use clove, mince
                                          • 2 lb. 8.00 oz. Carrot- wash, peel, remove root end, small dice
                                          • 2 lb. 8.00 oz. Green bell pepper- wash, remove stem/seeds, small dice
                                          • 3.00 lb. White onion- wash, peel, remove root end, small dice
                                          • 10.35 oz Enchilada seasoning- ready to use
                                          • 5.175 lb. Water- ready to use
                                          • 3.50 lb. Sour cream, fat free ready to use
                                          • 6.50 lb. Pinto beans, low sodium, canned- ready to use
                                          • 4.00 oz. Cilantro with stem- wash, dry, small chop
                                          • 8.00 oz. Green onion- wash, remove root end, small dice
                                          • 3.45 oz. Lime juice- ready to use
                                          • 4.50 lb. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                          • 5.50 lb.

                                             Cheddar cheese, low sodium
                                            - ready to use, grated, (14.66 oz./layer)

                                          Measure

                                          • ½ c. Canola oil- ready to use, to cook ingredients
                                          • 3 qt. 1 pt. Beef- ready to use, (80/20) ground
                                          • ¼ c. Garlic clove- ready to use clove, mince
                                          • 2 qt. Carrot- wash, peel, remove root end, small dice
                                          • 2 qt. Green bell pepper- wash, remove stem/seeds, small dice
                                          • 3 qt. White onion- wash, peel, remove root end, small dice
                                          • ¼ c. 2 t. Enchilada seasoning- ready to use
                                          • 2 qt. 2 ¼ c. Water- ready to use
                                          • 1 qt. 2 ½ c. Sour cream, fat free ready to use
                                          • 1 gal. 1 c. Pinto beans, low sodium, canned- ready to use
                                          • 1 pt. 1 c. Cilantro with stem- wash, dry, small chop
                                          • 1 qt. Green onion- wash, remove root end, small dice
                                          • ¼ c. 3 T. Lime juice- ready to use
                                          • 36 pcs. 10” Wheat flour tortilla- ready to use, (6 - 2.00 oz./ea.)
                                          • 1 gal. 1 ½ qt

                                             Cheddar cheese, low sodium
                                            - ready to use, grated, (14.66 oz./layer)
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • (CP) Heat steam kettle/tilt skillet at medium heat with oil. Cook the ground beef 20 minutes and internal temperature is 155 F/68 C for 15 seconds then add the minced garlic and carrot, green bell pepper, and onion. Continue the cooking process until beef and vegetables are cooked.
                                          • Add the enchilada seasoning and water then stir with metal stirring paddle until well incorporated.
                                          • (CCP) Turn steam kettle/tilt skillet heat to low and add sour cream, beans, cilantro, green onion and lime juice. Simmer for another 5 minutes stirring occasionally and internal temperature is 155 F/68 C for 15 seconds. Turn heat off and remove mixture.
                                          • (CCP) Properly cool mixture down to 41 F/5 C or lower within 4 hours. Place
                                            into hotel pans for next day service covered with plastic wrap and refrigerated
                                            at 41 F/5 C or lower.
                                          • Pre-heat oven to 400 F/205 C. Now to assemble the casserole.
                                          • Place flour tortilla on the bottom of 12” x 20” x 2 ½” rectangle hotel pan, a thin
                                            layer of grated cheese, and a layer of vegetable/meat mixture.
                                          • Add another layer of flour tortilla, cheese and a layer of vegetable/meat mixture. Top it with last layer of flour tortilla then one more layer of grated cheese. Pre-cut into serving portions and cover pan with foil.
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • (CCP) Bake for 45 minutes, remove foil and continue baking until cheese is melted and internal temperature reaches 165 F/74 C for 15 seconds. Remove from oven for service.
                                            Portion: 25 servings per pan. (cut 5 x 5) Serving size is one piece. (Approx. 2” x 3 ¾”)
                                          • Note: Each pan has 3 cheese layers, 3 tortilla layers, 2 meat mixture layers.

                                          Nutrition INFORMATION

                                          Enchilada Casserole State(Hawaii) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 piece
                                          Calories
                                          286
                                          Total Fat
                                           
                                          12
                                          g
                                          18
                                          %
                                          Saturated Fat
                                           
                                          6
                                          g
                                          38
                                          %
                                          Cholesterol
                                           
                                          51
                                          mg
                                          17
                                          %
                                          Sodium
                                           
                                          820
                                          mg
                                          36
                                          %
                                          Total Carbohydrate
                                           
                                          27
                                          g
                                          9
                                          %
                                          Dietary Fiber
                                           
                                          4
                                          g
                                          17
                                          %
                                          Total Sugars
                                           
                                          2
                                          g
                                          2
                                          %
                                          Added Sugars included
                                           
                                          10000
                                          g
                                          Protein
                                           
                                          18
                                          g
                                          36
                                          %
                                          Vitamin C
                                           
                                          11
                                          mg
                                          13
                                          %
                                          Calcium
                                           
                                          122
                                          mg
                                          12
                                          %
                                          Iron
                                           
                                          2
                                          mg
                                          11
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Carrot: 1 lb. 8.39 oz.
                                          Green bell pepper: 1 lb. 8.39 oz.
                                          White onion: 1 lb. 10.97 oz.
                                          Green onion: 6.67 oz.
                                          Cilantro: 2.67 oz.
                                          100 Servings:
                                          Carrot: 3 lbs. 0.78 oz.
                                          Green bell pepper: 3 lbs. 0.78 oz.
                                          White onion: 3 lbs. 5.94 oz.
                                          Green onion: 13.34 oz.
                                          Cilantro: 5.34 oz.

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process: Complex Food Preparation
                                          Yield / Volume
                                          50 Servings:
                                          About 21 lb. 0.353 oz.
                                          100 Servings:
                                          About 42 lbs. 0.706 oz.