Saucy Creole Enchilada Bowl State(Louisiana) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Chicken that delivers on flavor and ease of preparation. Recommend serving with brown rice so no rolling of tortillas is required. Locally grown jalapeño peppers give this favorite a kick!
NSLP/SBP CREDITING INFORMATION:
⅔ cup (No. 6 scoop) provides 2 ½ oz eq meat/meat alternate.
Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, St. Tammany Parish Public Schools
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients
 

50 Servings

    Weight

    • 6 lb 4 oz Chicken, diced, cooked, frozen
    • 14 oz *Onions, yellow, fresh
    • 2 oz *Jalapeños, fresh
    • - - Oil, vegetable
    • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
    • - - Sour cream, reduced fat
    • - - Water
    • 2 lb Cheese, cheddar, reduced fat, shredded
    • - - Creole seasoning blend, and school-made (see attached recipe)
    • - - Garlic, granulated

    Measure

    • - - Chicken, diced, cooked, frozen
    • 2 ¾ cups *Onions, yellow, fresh
    • ½ cup *Jalapeños, fresh
    • 3 Tbsp Oil, vegetable
    • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
    • 2 qt Sour cream, reduced fat
    • 1 qt 1 cup Water
    • 2 qt Cheese, cheddar, reduced fat, shredded
    • ½ cup Creole seasoning blend, and school-made (see attached recipe)
    • 2 Tbsp Garlic, granulated

    100 Servings

      Weight

      • 12 lb 8 oz Chicken, diced, cooked, frozen
      • 1 lb 12 oz *Onions, yellow, fresh
      • 4 oz *Jalapeños, fresh
      • - - Oil, vegetable
      • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
      • - - Sour cream, reduced fat
      • - - Water
      • 4 lb Cheese, cheddar, reduced fat, shredded
      • - - Creole seasoning blend, and school-made (see attached recipe)
      • - - Garlic, granulated

      Measure

      • - - Chicken, diced, cooked, frozen
      • 1 qt 1 ½ cups *Onions, yellow, fresh
      • 1 cup *Jalapeños, fresh
      • ¼ cup 2 Tbsp Oil, vegetable
      • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
      • 1 gal Sour cream, reduced fat
      • 2 qt 2 cups Water
      • 1 gal Cheese, cheddar, reduced fat, shredded
      • 1 cup Creole seasoning blend, and school-made (see attached recipe)
      • ¼ cup Garlic, granulated

      Quantity
       

      50 Servings

        Weight

        • 6 lb 4 oz Chicken, diced, cooked, frozen
        • 14 oz *Onions, yellow, fresh
        • 2 oz *Jalapeños, fresh
        • - - Oil, vegetable
        • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
        • - - Sour cream, reduced fat
        • - - Water
        • 2 lb Cheese, cheddar, reduced fat, shredded
        • - - Creole seasoning blend, and school-made (see attached recipe)
        • - - Garlic, granulated

        Measure

        • - - Chicken, diced, cooked, frozen
        • 2 ¾ cups *Onions, yellow, fresh
        • ½ cup *Jalapeños, fresh
        • 3 Tbsp Oil, vegetable
        • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
        • 2 qt Sour cream, reduced fat
        • 1 qt 1 cup Water
        • 2 qt Cheese, cheddar, reduced fat, shredded
        • ½ cup Creole seasoning blend, and school-made (see attached recipe)
        • 2 Tbsp Garlic, granulated

        100 Servings

          Weight

          • 12 lb 8 oz Chicken, diced, cooked, frozen
          • 1 lb 12 oz *Onions, yellow, fresh
          • 4 oz *Jalapeños, fresh
          • - - Oil, vegetable
          • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
          • - - Sour cream, reduced fat
          • - - Water
          • 4 lb Cheese, cheddar, reduced fat, shredded
          • - - Creole seasoning blend, and school-made (see attached recipe)
          • - - Garlic, granulated

          Measure

          • - - Chicken, diced, cooked, frozen
          • 1 qt 1 ½ cups *Onions, yellow, fresh
          • 1 cup *Jalapeños, fresh
          • ¼ cup 2 Tbsp Oil, vegetable
          • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
          • 1 gal Sour cream, reduced fat
          • 2 qt 2 cups Water
          • 1 gal Cheese, cheddar, reduced fat, shredded
          • 1 cup Creole seasoning blend, and school-made (see attached recipe)
          • ¼ cup Garlic, granulated

          Ingredients
           

          50 Servings

            Weight

            • 6 lb 4 oz Chicken, diced, cooked, frozen
            • 14 oz *Onions, yellow, fresh
            • 2 oz *Jalapeños, fresh
            • - - Oil, vegetable
            • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
            • - - Sour cream, reduced fat
            • - - Water
            • 2 lb Cheese, cheddar, reduced fat, shredded
            • - - Creole seasoning blend, and school-made (see attached recipe)
            • - - Garlic, granulated

            Measure

            • - - Chicken, diced, cooked, frozen
            • 2 ¾ cups *Onions, yellow, fresh
            • ½ cup *Jalapeños, fresh
            • 3 Tbsp Oil, vegetable
            • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
            • 2 qt Sour cream, reduced fat
            • 1 qt 1 cup Water
            • 2 qt Cheese, cheddar, reduced fat, shredded
            • ½ cup Creole seasoning blend, and school-made (see attached recipe)
            • 2 Tbsp Garlic, granulated

            100 Servings

              Weight

              • 12 lb 8 oz Chicken, diced, cooked, frozen
              • 1 lb 12 oz *Onions, yellow, fresh
              • 4 oz *Jalapeños, fresh
              • - - Oil, vegetable
              • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
              • - - Sour cream, reduced fat
              • - - Water
              • 4 lb Cheese, cheddar, reduced fat, shredded
              • - - Creole seasoning blend, and school-made (see attached recipe)
              • - - Garlic, granulated

              Measure

              • - - Chicken, diced, cooked, frozen
              • 1 qt 1 ½ cups *Onions, yellow, fresh
              • 1 cup *Jalapeños, fresh
              • ¼ cup 2 Tbsp Oil, vegetable
              • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
              • 1 gal Sour cream, reduced fat
              • 2 qt 2 cups Water
              • 1 gal Cheese, cheddar, reduced fat, shredded
              • 1 cup Creole seasoning blend, and school-made (see attached recipe)
              • ¼ cup Garlic, granulated

              Quantity
               

              50 Servings

                Weight

                • 6 lb 4 oz Chicken, diced, cooked, frozen
                • 14 oz *Onions, yellow, fresh
                • 2 oz *Jalapeños, fresh
                • - - Oil, vegetable
                • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
                • - - Sour cream, reduced fat
                • - - Water
                • 2 lb Cheese, cheddar, reduced fat, shredded
                • - - Creole seasoning blend, and school-made (see attached recipe)
                • - - Garlic, granulated

                Measure

                • - - Chicken, diced, cooked, frozen
                • 2 ¾ cups *Onions, yellow, fresh
                • ½ cup *Jalapeños, fresh
                • 3 Tbsp Oil, vegetable
                • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                • 2 qt Sour cream, reduced fat
                • 1 qt 1 cup Water
                • 2 qt Cheese, cheddar, reduced fat, shredded
                • ½ cup Creole seasoning blend, and school-made (see attached recipe)
                • 2 Tbsp Garlic, granulated

                100 Servings

                  Weight

                  • 12 lb 8 oz Chicken, diced, cooked, frozen
                  • 1 lb 12 oz *Onions, yellow, fresh
                  • 4 oz *Jalapeños, fresh
                  • - - Oil, vegetable
                  • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
                  • - - Sour cream, reduced fat
                  • - - Water
                  • 4 lb Cheese, cheddar, reduced fat, shredded
                  • - - Creole seasoning blend, and school-made (see attached recipe)
                  • - - Garlic, granulated

                  Measure

                  • - - Chicken, diced, cooked, frozen
                  • 1 qt 1 ½ cups *Onions, yellow, fresh
                  • 1 cup *Jalapeños, fresh
                  • ¼ cup 2 Tbsp Oil, vegetable
                  • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                  • 1 gal Sour cream, reduced fat
                  • 2 qt 2 cups Water
                  • 1 gal Cheese, cheddar, reduced fat, shredded
                  • 1 cup Creole seasoning blend, and school-made (see attached recipe)
                  • ¼ cup Garlic, granulated
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 6 lb 4 oz Chicken, diced, cooked, frozen
                    • 14 oz *Onions, yellow, fresh
                    • 2 oz *Jalapeños, fresh
                    • - - Oil, vegetable
                    • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
                    • - - Sour cream, reduced fat
                    • - - Water
                    • 2 lb Cheese, cheddar, reduced fat, shredded
                    • - - Creole seasoning blend, and school-made (see attached recipe)
                    • - - Garlic, granulated

                    Measure

                    • - - Chicken, diced, cooked, frozen
                    • 2 ¾ cups *Onions, yellow, fresh
                    • ½ cup *Jalapeños, fresh
                    • 3 Tbsp Oil, vegetable
                    • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                    • 2 qt Sour cream, reduced fat
                    • 1 qt 1 cup Water
                    • 2 qt Cheese, cheddar, reduced fat, shredded
                    • ½ cup Creole seasoning blend, and school-made (see attached recipe)
                    • 2 Tbsp Garlic, granulated

                    100 Servings

                      Weight

                      • 12 lb 8 oz Chicken, diced, cooked, frozen
                      • 1 lb 12 oz *Onions, yellow, fresh
                      • 4 oz *Jalapeños, fresh
                      • - - Oil, vegetable
                      • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
                      • - - Sour cream, reduced fat
                      • - - Water
                      • 4 lb Cheese, cheddar, reduced fat, shredded
                      • - - Creole seasoning blend, and school-made (see attached recipe)
                      • - - Garlic, granulated

                      Measure

                      • - - Chicken, diced, cooked, frozen
                      • 1 qt 1 ½ cups *Onions, yellow, fresh
                      • 1 cup *Jalapeños, fresh
                      • ¼ cup 2 Tbsp Oil, vegetable
                      • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                      • 1 gal Sour cream, reduced fat
                      • 2 qt 2 cups Water
                      • 1 gal Cheese, cheddar, reduced fat, shredded
                      • 1 cup Creole seasoning blend, and school-made (see attached recipe)
                      • ¼ cup Garlic, granulated

                      Quantity
                       

                      50 Servings

                        Weight

                        • 6 lb 4 oz Chicken, diced, cooked, frozen
                        • 14 oz *Onions, yellow, fresh
                        • 2 oz *Jalapeños, fresh
                        • - - Oil, vegetable
                        • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
                        • - - Sour cream, reduced fat
                        • - - Water
                        • 2 lb Cheese, cheddar, reduced fat, shredded
                        • - - Creole seasoning blend, and school-made (see attached recipe)
                        • - - Garlic, granulated

                        Measure

                        • - - Chicken, diced, cooked, frozen
                        • 2 ¾ cups *Onions, yellow, fresh
                        • ½ cup *Jalapeños, fresh
                        • 3 Tbsp Oil, vegetable
                        • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                        • 2 qt Sour cream, reduced fat
                        • 1 qt 1 cup Water
                        • 2 qt Cheese, cheddar, reduced fat, shredded
                        • ½ cup Creole seasoning blend, and school-made (see attached recipe)
                        • 2 Tbsp Garlic, granulated

                        100 Servings

                          Weight

                          • 12 lb 8 oz Chicken, diced, cooked, frozen
                          • 1 lb 12 oz *Onions, yellow, fresh
                          • 4 oz *Jalapeños, fresh
                          • - - Oil, vegetable
                          • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
                          • - - Sour cream, reduced fat
                          • - - Water
                          • 4 lb Cheese, cheddar, reduced fat, shredded
                          • - - Creole seasoning blend, and school-made (see attached recipe)
                          • - - Garlic, granulated

                          Measure

                          • - - Chicken, diced, cooked, frozen
                          • 1 qt 1 ½ cups *Onions, yellow, fresh
                          • 1 cup *Jalapeños, fresh
                          • ¼ cup 2 Tbsp Oil, vegetable
                          • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                          • 1 gal Sour cream, reduced fat
                          • 2 qt 2 cups Water
                          • 1 gal Cheese, cheddar, reduced fat, shredded
                          • 1 cup Creole seasoning blend, and school-made (see attached recipe)
                          • ¼ cup Garlic, granulated
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 6 lb 4 oz Chicken, diced, cooked, frozen
                            • 14 oz *Onions, yellow, fresh
                            • 2 oz *Jalapeños, fresh
                            • - - Oil, vegetable
                            • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
                            • - - Sour cream, reduced fat
                            • - - Water
                            • 2 lb Cheese, cheddar, reduced fat, shredded
                            • - - Creole seasoning blend, and school-made (see attached recipe)
                            • - - Garlic, granulated

                            Measure

                            • - - Chicken, diced, cooked, frozen
                            • 2 ¾ cups *Onions, yellow, fresh
                            • ½ cup *Jalapeños, fresh
                            • 3 Tbsp Oil, vegetable
                            • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                            • 2 qt Sour cream, reduced fat
                            • 1 qt 1 cup Water
                            • 2 qt Cheese, cheddar, reduced fat, shredded
                            • ½ cup Creole seasoning blend, and school-made (see attached recipe)
                            • 2 Tbsp Garlic, granulated

                            100 Servings

                              Weight

                              • 12 lb 8 oz Chicken, diced, cooked, frozen
                              • 1 lb 12 oz *Onions, yellow, fresh
                              • 4 oz *Jalapeños, fresh
                              • - - Oil, vegetable
                              • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
                              • - - Sour cream, reduced fat
                              • - - Water
                              • 4 lb Cheese, cheddar, reduced fat, shredded
                              • - - Creole seasoning blend, and school-made (see attached recipe)
                              • - - Garlic, granulated

                              Measure

                              • - - Chicken, diced, cooked, frozen
                              • 1 qt 1 ½ cups *Onions, yellow, fresh
                              • 1 cup *Jalapeños, fresh
                              • ¼ cup 2 Tbsp Oil, vegetable
                              • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                              • 1 gal Sour cream, reduced fat
                              • 2 qt 2 cups Water
                              • 1 gal Cheese, cheddar, reduced fat, shredded
                              • 1 cup Creole seasoning blend, and school-made (see attached recipe)
                              • ¼ cup Garlic, granulated

                              Quantity
                               

                              50 Servings

                                Weight

                                • 6 lb 4 oz Chicken, diced, cooked, frozen
                                • 14 oz *Onions, yellow, fresh
                                • 2 oz *Jalapeños, fresh
                                • - - Oil, vegetable
                                • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
                                • - - Sour cream, reduced fat
                                • - - Water
                                • 2 lb Cheese, cheddar, reduced fat, shredded
                                • - - Creole seasoning blend, and school-made (see attached recipe)
                                • - - Garlic, granulated

                                Measure

                                • - - Chicken, diced, cooked, frozen
                                • 2 ¾ cups *Onions, yellow, fresh
                                • ½ cup *Jalapeños, fresh
                                • 3 Tbsp Oil, vegetable
                                • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                                • 2 qt Sour cream, reduced fat
                                • 1 qt 1 cup Water
                                • 2 qt Cheese, cheddar, reduced fat, shredded
                                • ½ cup Creole seasoning blend, and school-made (see attached recipe)
                                • 2 Tbsp Garlic, granulated

                                100 Servings

                                  Weight

                                  • 12 lb 8 oz Chicken, diced, cooked, frozen
                                  • 1 lb 12 oz *Onions, yellow, fresh
                                  • 4 oz *Jalapeños, fresh
                                  • - - Oil, vegetable
                                  • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
                                  • - - Sour cream, reduced fat
                                  • - - Water
                                  • 4 lb Cheese, cheddar, reduced fat, shredded
                                  • - - Creole seasoning blend, and school-made (see attached recipe)
                                  • - - Garlic, granulated

                                  Measure

                                  • - - Chicken, diced, cooked, frozen
                                  • 1 qt 1 ½ cups *Onions, yellow, fresh
                                  • 1 cup *Jalapeños, fresh
                                  • ¼ cup 2 Tbsp Oil, vegetable
                                  • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                                  • 1 gal Sour cream, reduced fat
                                  • 2 qt 2 cups Water
                                  • 1 gal Cheese, cheddar, reduced fat, shredded
                                  • 1 cup Creole seasoning blend, and school-made (see attached recipe)
                                  • ¼ cup Garlic, granulated
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 6 lb 4 oz Chicken, diced, cooked, frozen
                                    • 14 oz *Onions, yellow, fresh
                                    • 2 oz *Jalapeños, fresh
                                    • - - Oil, vegetable
                                    • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
                                    • - - Sour cream, reduced fat
                                    • - - Water
                                    • 2 lb Cheese, cheddar, reduced fat, shredded
                                    • - - Creole seasoning blend, and school-made (see attached recipe)
                                    • - - Garlic, granulated

                                    Measure

                                    • - - Chicken, diced, cooked, frozen
                                    • 2 ¾ cups *Onions, yellow, fresh
                                    • ½ cup *Jalapeños, fresh
                                    • 3 Tbsp Oil, vegetable
                                    • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                                    • 2 qt Sour cream, reduced fat
                                    • 1 qt 1 cup Water
                                    • 2 qt Cheese, cheddar, reduced fat, shredded
                                    • ½ cup Creole seasoning blend, and school-made (see attached recipe)
                                    • 2 Tbsp Garlic, granulated

                                    100 Servings

                                      Weight

                                      • 12 lb 8 oz Chicken, diced, cooked, frozen
                                      • 1 lb 12 oz *Onions, yellow, fresh
                                      • 4 oz *Jalapeños, fresh
                                      • - - Oil, vegetable
                                      • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
                                      • - - Sour cream, reduced fat
                                      • - - Water
                                      • 4 lb Cheese, cheddar, reduced fat, shredded
                                      • - - Creole seasoning blend, and school-made (see attached recipe)
                                      • - - Garlic, granulated

                                      Measure

                                      • - - Chicken, diced, cooked, frozen
                                      • 1 qt 1 ½ cups *Onions, yellow, fresh
                                      • 1 cup *Jalapeños, fresh
                                      • ¼ cup 2 Tbsp Oil, vegetable
                                      • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                                      • 1 gal Sour cream, reduced fat
                                      • 2 qt 2 cups Water
                                      • 1 gal Cheese, cheddar, reduced fat, shredded
                                      • 1 cup Creole seasoning blend, and school-made (see attached recipe)
                                      • ¼ cup Garlic, granulated

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 6 lb 4 oz Chicken, diced, cooked, frozen
                                        • 14 oz *Onions, yellow, fresh
                                        • 2 oz *Jalapeños, fresh
                                        • - - Oil, vegetable
                                        • 3 lb 14 oz Soup, cream of chicken, condensed, reduced sodium
                                        • - - Sour cream, reduced fat
                                        • - - Water
                                        • 2 lb Cheese, cheddar, reduced fat, shredded
                                        • - - Creole seasoning blend, and school-made (see attached recipe)
                                        • - - Garlic, granulated

                                        Measure

                                        • - - Chicken, diced, cooked, frozen
                                        • 2 ¾ cups *Onions, yellow, fresh
                                        • ½ cup *Jalapeños, fresh
                                        • 3 Tbsp Oil, vegetable
                                        • About 1 ¼ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                                        • 2 qt Sour cream, reduced fat
                                        • 1 qt 1 cup Water
                                        • 2 qt Cheese, cheddar, reduced fat, shredded
                                        • ½ cup Creole seasoning blend, and school-made (see attached recipe)
                                        • 2 Tbsp Garlic, granulated

                                        100 Servings

                                          Weight

                                          • 12 lb 8 oz Chicken, diced, cooked, frozen
                                          • 1 lb 12 oz *Onions, yellow, fresh
                                          • 4 oz *Jalapeños, fresh
                                          • - - Oil, vegetable
                                          • 7 lb 12 oz Soup, cream of chicken, condensed, reduced sodium
                                          • - - Sour cream, reduced fat
                                          • - - Water
                                          • 4 lb Cheese, cheddar, reduced fat, shredded
                                          • - - Creole seasoning blend, and school-made (see attached recipe)
                                          • - - Garlic, granulated

                                          Measure

                                          • - - Chicken, diced, cooked, frozen
                                          • 1 qt 1 ½ cups *Onions, yellow, fresh
                                          • 1 cup *Jalapeños, fresh
                                          • ¼ cup 2 Tbsp Oil, vegetable
                                          • About 2 ½ 50 oz cans Soup, cream of chicken, condensed, reduced sodium
                                          • 1 gal Sour cream, reduced fat
                                          • 2 qt 2 cups Water
                                          • 1 gal Cheese, cheddar, reduced fat, shredded
                                          • 1 cup Creole seasoning blend, and school-made (see attached recipe)
                                          • ¼ cup Garlic, granulated
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Thaw diced chicken under refrigeration.
                                            Critical Control Point: Hold at or below 41 °F.
                                          • Preheat convection oven to 350 °F or conventional oven to 375 °F.
                                          • Spray 2-inch-deep full-size pans with pan release. Each 2-inch-deep full-size pan will hold about 20 servings.
                                          • Wash onions and jalapeños under cold running water. Cut onions into ¼” dice.
                                          • Remove seeds from jalapeños and mince.
                                          • Heat oil in a large skillet or tilt skillet over medium high heat.
                                          • Add onions and jalapeños and sauté, stirring frequently, just until softened, approximately 5-6 minutes. Turn off heat.
                                          • Use a large vessel for the next step. Depending on the batch size, this may be done in a tilt skillet/braiser, in the mixing bowl of a floor mixer, or a very large mixing bowl.
                                          • Combine thawed chicken, cooked onions and jalapeños, cream of chicken soup (not reconstituted), sour cream, water, shredded cheddar cheese, Creole seasoning, and granulated garlic. Mix thoroughly to combine all ingredients.
                                          • Transfer mixture to prepared pan(s). Each pan will hold about 8 lb of the chicken mixture.
                                          • Bake uncovered, until the mixture is bubbling and the cheese has fully melted, approximately 30-40 minutes.
                                            Critical Control Point: Heat to 135 °F or higher. Hold for hot service at 135 °F or higher.
                                          • Serve ⅔ cup, using a No. 6 scoop, of chicken enchilada mixture.

                                          Nutrition INFORMATION

                                          Saucy Creole Enchilada Bowl State(Louisiana) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          0 ⅔ cup (No. 6 scoop)
                                          Calories
                                          222
                                          Total Fat
                                           
                                          12
                                          g
                                          18
                                          %
                                          Saturated Fat
                                           
                                          5.6
                                          g
                                          35
                                          %
                                          Cholesterol
                                           
                                          70
                                          mg
                                          23
                                          %
                                          Sodium
                                           
                                          335
                                          mg
                                          15
                                          %
                                          Total Carbohydrate
                                           
                                          8
                                          g
                                          3
                                          %
                                          Dietary Fiber
                                           
                                          10001
                                          g
                                          41671
                                          %
                                          Total Sugars
                                           
                                          1.7
                                          g
                                          2
                                          %
                                          Added Sugars included
                                           
                                          10000
                                          g
                                          Protein
                                           
                                          21
                                          g
                                          42
                                          %
                                          Vitamin A
                                           
                                          1084
                                          mcg RAE
                                          Vitamin C
                                           
                                          4
                                          mg
                                          5
                                          %
                                          Vitamin D
                                           
                                          10000
                                          IU
                                          66667
                                          %
                                          Calcium
                                           
                                          50
                                          mg
                                          5
                                          %
                                          Iron
                                           
                                          0.6
                                          mg
                                          3
                                          %
                                          Potassium
                                           
                                          10000
                                          mg
                                          286
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Peppers, green, chilies, fresh, jalapeno, whole with stem: 3 oz
                                          Onions, mature, fresh, all sizes, whole:
                                          1 lb 5 oz
                                          100 Servings:
                                          Peppers, green, chilies, fresh, jalapeno, whole with stem: 6 oz
                                          Onions, mature, fresh, all sizes, whole:
                                          2 lb 10 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Recommend serving chicken enchilada sauce over steamed brown rice.
                                          The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
                                          Cooking Process #2: Same Day Service

                                          Creole Seasoning Blend

                                          Makes about 12 oz (2 ½ cups 2 Tbsp)
                                          Garlic, granulated ½ cup
                                          Paprika ½ cup
                                          Smoked Paprika ½ cup
                                          Chili Powder ¼ cup
                                          Black Pepper, ground ¼ cup
                                          Cayenne Pepper 2 Tbsp 2 tsp
                                          Onion Powder 2 Tbsp
                                          Celery Salt 1 Tbsp 1 tsp
                                          Dry Mustard 1 Tbsp 1 tsp
                                          Thyme Leaves, dried 1 Tbsp 1 tsp
                                          Oregano Leaves, dried 1 Tbsp
                                          Critical Control Point: No bare hand contact with ready to eat food.
                                          1. Whisk all ingredients together in a large bowl.
                                          2. Transfer to a plastic seasoning container and store in a cool, dry location until ready to use.
                                          Note: Be sure to use granulated garlic, not garlic powder, to make sure product will sprinkle freely.
                                          Yield / Volume
                                          50 Servings:
                                          About 20 lb 3 oz
                                          About 2 gal
                                          100 Servings:
                                          About 40 lb 6 oz
                                          About 4 gal