One serving provides 2 oz M/MA, 1.5 oz Whole Grain-Rich
|29 1/2 lb||Potato & American cheese filled Mini peirogies|
|3 bags||Classic Red Enchilada Sauce Instant Mix (V532)|
|1 1/2 gal||Hot water (180°-190°F)|
|2 3/4 lb||Cheese blend, shredded|
Pour hot water into mixing container. Pour contents of three Enchilada Sauce Mix packets into water while vigorously stirring with a wire whisk. Continue to stir until mix is dissolved.
Divide frozen pierogies between four full size steamtable pans.
Divide sauce over the four pans. Spread 11 oz of cheese evenly over each pan.
Bake in 350°F convection oven 30 minutes or until internal temperature reaches 165°F.