Adobo Chicken Gordita

Adobo Chicken Gordita

Ingredients

  • 1 c. Low-Fat Sour Cream
  • 1 c. GFS Lite Buttermilk Ranch Dressing
  • 1 tsp. Trade East® Ground Cumin
  • 1 tsp. Lime Juice
  • 3 c. Gran Sazón Enchilada Sauce
  • 2 c. Salsa
  • 3 lb. GFS Shredded White Meat Chicken, thawed
  • 24 ct. Whole Grain Flatbread, thawed
  • 24 oz. Brown Rice
  • 1 1/4 qt. GFS Feather-Shredded Monterey Jack Cheese
  • 11/2 qt. Markon Ribbons Romaine Lettuce

Preparation

Wash hands. 1] Combine sour cream, ranch dressing, cumin, and lime juice in a stainless-steel mixing bowl. Whisk thoroughly. Place in a squeeze bottle and refrigerate until needed. CCP: Refrigerate at 41°F or below.  2] Combine enchilada sauce and salsa in a nonreactive sauce pot and bring to a simmer. Add chicken and mix thoroughly. Simmer 3-4 minutes, stirring frequently. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.
 
To prepare à la carte:
 
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place flatbread on a heated flat griddle and grill both sides.  2] Spread 1⁄4 c. each of warmed rice, cheese, warmed chicken, and lettuce  on the center of the bread. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Drizzle 2 Tbsp. of salsa and 1 Tbsp. sour cream mix over the top of lettuce.