YIELD: 12 servings
2 cups enchilada sauce, prepared
6 cups Monterey Jack cheese, shredded
6 cups iceberg lettuce, fresh, shredded
4 cups salsa, spicy, refrigerated, divided
12 cups cooked chicken breast, shredded
1 cup sour cream
1 cup ranch dressing
1 tsp. cumin, ground
1 tsp. lime zest, fresh
24 (7”) flatbreads, thawed
6 cups Mexican flavor rice,
1. Combine sauce and ½ cup salsa in a heavy saucepan; whisk to blend.
2. Add chicken and simmer over medium heat until hot.
3. Combine sour cream, ranch dressing, cumin and lime zest in bowl; whisk to blend.
4. For 1 portion: Fry flatbreads in preheated fryer at 350°F for 25 seconds each; drain. (Flatbread can be grilled instead.) Fold flatbreads in half and fill each with ¼ cup rice. Top each with ¼ cup cheese and ¼ cup chicken mixture. Top each with ¼ cup lettuce and 2 Tbsps. salsa and garnish with 1 Tbsp. sour cream mixture.
Photo and recipe: Uncle Ben’s