Recipes

Mini Peirogie Enchiladas

One serving provides 2 oz M/MA, 1.5 oz Whole Grain-Rich

Recipe Yield:
Ingredients
Amount Item
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
Instructions
  1. 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.

  2. Divide frozen pierogies between four full size steamtable pans.

  3. Divide sauce over the four pans. Spread 11 oz of cheese evenly over each pan.

  4. Bake in 350°F convection oven 30 minutes or until internal temperature reaches 165°F.