Makes 30 servings
4 pounds, 11 oz chicken fajita strips
1 c chopped onions
1/2 c minced fresh garlic
1 & 1/2 c green enchilada sauce
1/2 c sour cream
1 c diced green chili peppers
1 c fresh cilantro
2 T vegetable oil
1 qt, 1 & 1/2 c chicken stock
Heat unbreaded chicken fajita strips in a braising pan and add garlic, onion to temperature of at least 165 degrees F.
Combine enchilada sauce, chicken broth and green chilis and add to diced chicken. Heat thoroughly.
Stir in sour cream and minced cilantro.