Chicken Enchilada Noodle Bake
80
Servings
Ingredients
- 3 (5-pound) bags Tyson® Low sodium diced chicken, thawed
- 3 (#10) cans (318 ounces) Red Gold® Enchilada sauce
- 1 (106-ounce) pouch LAND O LAKES® Ultimate Jalapeño™ Cheese Sauce
- 20 pounds Hot cooked cavatappi pasta
Dried parsley flakes (for garnish)
Instructions
Step 1
Combine chicken and enchilada sauce in hotel pan. Bake in 350°F oven until internal temperature reaches 165°F.
Step 2
CCP: Heat to 165°F for at least 15 seconds
Step 3
Heat Ultimate Jalapeño™ Cheese Sauce using desired method to 165°F. Hold hot until service.
Step 4
Heat to 165°F for at least 15 seconds
Maintain hot food at 140°F or above
Step 5
For each serving, place 4 ounces cooked pasta into individual serving dish. Top with 3 ounces (#12 scoop)
chicken mixture. (Add a little more, if needed, to keep pasta from drying out.) Top with 1-ounce ladle hot
cheese sauce. Garnish with parsley flakes.
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