Asian Grilled Chicken Sandwich
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
PREP TIME: 20min COOK TIME: 1hr
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23g||35%|
|Saturated Fat 10g||50%|
|Total Carbs 25g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 16%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp.olive oil
1 tsp.garlic powder
1/2 tsp.dried oregano
1/8 tsp.black pepper
1/2 cupchopped onion
2 tsp.chili powder
1 tsp.ground cumin
1 tsp.hot sauce
1/2 tsp.ground cinnamon
2 cupstomato sauce
12 corn tortillas
1 cupMonterey Jack cheese
1 cupsharp cheddar cheese
1/4 cupchopped cilantro
1 cupsour cream
Rub chicken thighs with 1 tablespoon olive oil, garlic powder, oregano, half the salt and half the black pepper. Heat lightly greased grill or grill pan to medium high heat. Grill chicken thighs 7 to 8 minutes per side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove from heat, let rest 2 to 3 minutes, and shred.
In a saucepan, heat remaining 1 tablespoon olive oil. Sauté chopped onions until soft. Add chili powder, cumin, hot sauce, cinnamon and remaining salt and black pepper. Add tomato sauce and simmer 10 to 15 minutes until flavors are well blended.
Spoon 1/3 cup enchilada sauce into 9” x 13” glass baking dish. Toss shredded chicken with enough tomato sauce to moisten. Microwave tortillas 10 to 15 seconds to soften. Place generous spoonful of chicken, tablespoon Monterey Jack and tablespoon cheddar onto softened tortilla and roll up. Place enchiladas seam side down in one layer snugly inside baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining Monterey Jack and cheddar cheese.
Preheat oven to 350°F. Bake enchiladas until cheese melts and starts to brown, about 20 minutes. Remove from oven, garnish with chopped cilantro and serve with sour cream on side, if desired.
TIP: To keep food safe, never defrost your food at room temperature. To defrost food in the refrigerator, allow about 5 hours per pound or overnight. You can also defrost in the microwave on the defrost setting. For soups or stews, place container in hot water until loosened
Cheesy Chicken EnchiladasAdd Your Comment