Ingredients
| Chicken breasts, raw, diced(8 pounds cooked) | 11 pounds |
| Garlic powder | 5 teaspoons |
| Chili powder | 2½ tablespoons |
| Black pepper | 1 tablespoon |
| Onion, red, large, finely chopped(about 1 pound) | 3 each |
| Cheese, white cheddar, shredded | 4 pounds |
| Corn, canned(⅓ #10 can) | 3¼ cups |
| Salsa(about 1½ #10 cans) | 18½ cups |
| Tortillas, corn, 8-inch | 100 each |
| Hot sauce(optional) | ½ cup |
| Yogurt, Greek, plain, fat-free(48 ounces) | 6¼ cups |
Instructions
- Combine the chicken, garlic powder, chili powder, pepper, and onion in a bowl and toss well.
- Spoon ¼ cup chicken mixture onto each tortilla and fold over like a taco. Place it standing up into a greased hotel pan.
- Once the hotel pan is full, sprinkle 2½ tablespoons of cheddar cheese over each taco.
- Cover and cook the tortillas at 350°F for 30 minutes.
- Meanwhile, in a large bowl, combine the corn and salsa.
- When tortillas are done, top each one with 3½ tablespoons of the salsa mixture and one tablespoon of yogurt.
Recipe Notes
One portion is 1 tortilla, topped with ¼ cup chicken, 3½ tablespoons of salsa and 1 tablespoon of yogurt.