Chicken Enchilada Noodle Bake with Ultimate Jalapeño™ Cheese Sauce

Yield: 80 servings | Serving Size: 4 ounces cooked pasta, 3 ounces chicken mixture, 2 ounces cheese sauce
Child Nutrition: 3 meat/meat alternate, 1 oz. eq. grain, 1/4 cup vegetable (red orange) | HACCP Process III.

Chicken Enchilada Noodle Bake recipe

Ingredients

  • 20 pounds | Hot cooked cavatappi pasta
  • Garnish | Dried parsley flakes

Preparation

STEP 1

Combine chicken and enchilada sauce in hotel pan. Bake in 350°F oven until internal temperature reaches 165°F.

CCP: Heat to 165°F for at least 15 seconds

STEP 2

Heat Ultimate Jalapeño™ Cheese Sauce using desired method to 165°F. Hold hot until service.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

STEP 3

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.

Recipe submitted by Tracy Sullivan from Sandy Creek Central School District, NY.

*Recipe created using Tyson® All Natural Low Sodium Diced Chicken.
**Recipe created using Red Gold® Enchilada Sauce.


Nutritional Information

  • Serving Size4 ounces cooked pasta, 3 ounces chicken mixture, 2 ounces cheese sauce
  • Calories389 calories
  • Fat 9 grams
  • Sat. Fat 4 grams
  • Trans Fat 0 grams
  • Cholesterol 63 milligrams
  • Sodium 537 milligrams
  • Carbohydrates 43 grams
  • Dietary Fiber 4 grams
  • Sugars 3 grams
  • Protein 31 grams
  • Vitamin A 0 IU
  • Vitamin C 0 milligrams
  • Calcium 104 milligrams
  • Iron 1.45 milligrams

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