Chicken Enchilada State (Iowa) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Flour tortillas overflowing with savory chicken, cheese, and zesty enchilada sauce.The house-made enchilada sauce adds an extra layer of deliciousness.
NSLP/SBP crediting information:
1 enchilada provides 2 oz equivalent meats/meat alternates, ⅛ cup red/orange vegetable, ⅛ cup other vegetable, ⅛ cup additional vegetable, and 2¼ oz equivalent grains.
Recipe Project Name
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Iowa Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.28 from 11 votes

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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes


  • Sauté vegetables in oil for 3-4 minutes, just until vegetables begin to become translucent.
  • Transfer vegetables to a food processor or blender.
  • Add tomato sauce to puree.
  • Return mixture to the saucepan.
  • Add tomato paste, chicken broth, sugar, and seasonings.
  • Prepare the filling by mixing the shredded or chopped chicken and cheese together in a bowl.
  • Using 3 full-sized hotel pans (20¾”x 12¾”), ladle 3 cups of sauce into pan and spread to cover the pan with a thin layer of sauce.
  • Fill enchiladas by laying the tortilla flat and use a No.12 disher to scoop the filling into the center of the tortilla and spread to create a line of filling down the center of the shell.
  • Roll the tortilla to enclose the filling and place the enchilada into the pan, seam side down.
  • Cover the tops of the enchiladas with the remaining sauce (3⅔ cups of sauce per pan).
  • Sprinkle top with cheese.
  • Bake uncovered for 30-35 minutes at 350 ºF.
    Critical Control Point: Hold for hot service at 135 ºF or higher.
  • Serve 1 enchilada with ½ cup cooked rice (No.8 scoop).


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Nutrition Facts
Chicken Enchilada State (Iowa) Child Nutrition Agency Developed Recipe
Amount Per Serving 1 Enchilada
Calories 336 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 195mg8%
Total Carbohydrate 61g20%
Dietary Fiber 7g29%
Total Sugars 4g4%
Protein 15g30%
Calcium 38mg4%
Iron 3mg17%
*Marketing Guide
50 Servings:
Onions, mature, fresh: 2 lb
Bell pepper, green, fresh: 1.7 lb
100 Servings:
Onions, mature, fresh: 4 lb
Bell pepper, green, fresh: 3.4 lb


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process#2: Same Day Service
Yield / Volume
50 Servings:
Filling: about 1.1 gal or 6 lb 5.8 oz
Sauce: about 1 gal or 9 lb 8½ oz
100 Servings:
Filling: about 2.2 gal or 12 lb 10.4 oz
Sauce: about 2.1 gal or 18 lb 15 oz