Creamy Enchilada Sauce
Source: Pioneer Flour
Yield: approximately 43 (6-ounce) servings
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Nutritional Information:
Nutritional Information
Ingredients
| • | 24 oz. SYSCO "Classic" Old Fashioned Biscuit Gravy Mix |
| • | 1/2 cup SYSCO Supreme Chicken base |
| • | 2 c. Casa Solana Picante sauce |
| • | 2 c. SYSCO Classic sour cream |
| • | 2 c. Casa Solana shredded cheddar cheese |
Preparation
| 1. | Preheat a standard oven to 350degrees F (300degrees F. convection oven). |
| 2. | Prepare SYSCO "Classic" Old Fashioned Biscuit Gravy Mix according to package directions, adding the additional quart of water. |
| 3. | Stir chicken base, picante sauce, and sour cream into the gravy mixture and heat to 165degrees F. HOLD at 165 degrees F. SERVE at no lower than 140 degrees F. |
| 4. | SERVING SUGGESTIONS: To make Enchiladas = Spread 2 cups of sauce into bottom of 2-inch deep full size hotel pan. Place 28 enchiladas in pan. Spread 4 1/2 cups of sauce over enchiladas, being sure to cover the edges to prevent drying during cooking. Top with cheese. Bake in a standard oven for 10 to 15 minutes (8 to 12 in a convection oven) or until heated thoroughly. |
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