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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