Chicken Fajitas(Yields 50 Servings, 2 Fajitas Per Serving)

• 6.25 lb. diced, government chicken (1 oz. each)
• 3.13 lb. grated, government cheese (1/2 oz. each)
• 100 flour tortillas (10-inch; purchased prepared)
• 1/2 gal. fajita sauce (purchased prepared)
• 12 1/2 c. chopped lettuce (1/4 c. each)
• 12 1/2 c. diced tomatoes (1/4 c. each)
• 50 (1 oz.) individual pkg. sour cream

1. Cover diced chicken with sauce at least 1 day before serving. Store in walk-in.
2. Heat mixture in steamer 45 to 60 minutes. Place tortillas, covered, on warmer 1 to 2 hours before putting fajitas together.
3. Place 1 ounce of mixture in center of tortilla. Wrap tortilla around mixture.
4. Wrap 2 tortillas in foil for serving.
5. Store in warmer until serving time.
6. Have already cupped for serving one serving each of fajitas:
7. 1/2 ounce grated cheese, 1/4 cup diced tomato and 1/4 cup chopped lettuce.

chicken, government cheese, flour tortillas, fajita sauce, chopped lettuce, tomatoes, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667808 (may not work)