I am opening a Tex Mex restaurant. I have many years of experience in the restaurants and have cooked just about everything except enchiladas. I am looking for some experienced advice on needed equipment and the cooking/holding/reheating process of enchiladas in a COMMERCIAL RESTAURANT KITCHEN from beginning to end. Thanks.
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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 in 5 pound bags and they hold long enough where there is very little waste. At $3 a pound, it is worth it. The citric acid they add helps prevent them from browning.