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3.50 from 8 votes

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

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Main Dish (Entrée)
Program Meal Component: Meats
Meal Service Temperature: Hot
Cooking Method: Bake, Sauté
Season: Summer, Fall, Spring, Winter
Multicultural Region: North America
Calories: 222

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

      -

      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

          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.

          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.

          Nutrition

          Serving: 0⅔ cup (No. 6 scoop) | Calories: 222 | Total Carbohydrate: 8g | Protein: 21g | Total Fat: 12g | Saturated Fat: 5.6g | Cholesterol: 70mg | Sodium: 335mg | Potassium: 10000mg | Dietary Fiber: 10001g | Total Sugars: 1.7g | Vitamin C: 4mg | Vitamin D: 10000IU | Calcium: 50mg | Iron: 0.6mg | Added Sugars included: 10000g | Vitamin A: 1084mcg RAE