What is the process and equipment needed to prepare, cook, hold and reheat enchiladas in a restaurant kitchen?
I would use either half or full 2″ hotel pans and hold them in either a steam table or alto-sham. But if you want a better presentation, I would use 8″ casserole dishes called “boats” then nuke to reheat and finish under the salamander or oven. I use the boats now and make them to order. I use a Insta-Fresh steamer or tortilla press to soften the tortillas, fill them in the boat then top with sauce and cheese before putting it in the salamander. If you go with frozen chips, portion them up into bags that the fryer can handle. Otherwise when you run out during a rush the cook will leave the case out and when it refreezes it will be a solid ball. I make mine from regular bulk tortillas and quarter them and it is much cheaper but a bit more work. I reuse the bags to store half of what I cut so I have one pound fryer-ready bags handy. I started off with fresh avocados but it is a nightmare to manage them with the price swings and how ripe they are when they come in. I use frozen pulp now i
