During the Annual Wayne Chicken Show, members of the community’s First Presbyterian Church sell their famous chicken enchilada dinners as a fundraiser for their youth group. Families chow down on their enchiladas during the cement chicken auction and then wander over to the Eastern Star homemade pie and ice cream social. Click here to discover a fun food festival near you
Chicken Enchiladas for a Crowd!
- 1 #10 can nacho cheese
- 2 cans of evaporated milk
- 1 (64 oz) bottle picante sauce
- 24 cup chicken (approx 10 lb)
- 2.5 lb grated cheddar cheese
- 72 8-inch flour tortillas
- Aluminum pans
Create the enchilada sauce by mixing the nacho cheese, evaporated milk and picante sauce in a large bowl, mix thoroughly. Pour about ¼ of the sauce in a separate bowl for later use.
Cut up or shred the cooked chicken.
Warm the tortillas in the microwave to make them more flexible for rolling the enchilada.
Grease the pans generously before placing the enchiladas in them.
Lay warmed tortilla on flat surface. Spoon about ⅔ cup of filling mixture on tortilla and roll into a one inch roll. Place it in the pan with the open flap on the bottom of the pan to keep it from unrolling.
Pour the remaining ¼ bowl of enchilada sauce over the top of the rolled enchiladas and garnish with grated cheese.
Cover pan with foil and bake for 45-60 minutes at 350, until all cheese is melted and enchiladas are hot throughout.
For presentation, use extra enchilada sauce, shredded cheese and shredded lettuce at the booth to top the enchilada off just before serving to the customer. Serve with a hand full of tortilla chips and a spoonful of picante sauce and sour cream on each plate.
Makes 72 Enchiladas.