Cheesy Enchilada Bake Recipe

Bold, cheesy and built to satisfy. Soft, gooey Bosco® Cheese Breadsticks are baked under a blanket of savory red enchilada sauce, fire-roasted corn, black beans and a melty shredded cheese blend. Finished with a sprinkle of fresh cilantro, it’s a Tex-Mex twist that turns comfort food into a craveable main event.

Ingredients

SERVINGS: 10 Each

1 SERVING		MAIN INGREDIENTS
10 EA.		*Bosco®* Cheese Breadsticks, 2.15 oz.
16 Oz.		Sauce, Enchilada, Prepared
2 CU.		Corn and Black Bean blend
1 1/2 CU.		Cheese, Cheddar, Shredded
1/4 CU.		Cilantro, Leaf, Fresh, Chopped

Directions

Step 1: Day before service, thaw Bosco® Sticks in refrigerator.

Step 2: Preheat oven to 375°F, (medium fan).

Step 3: Spray a 2 in. hotel pan with pan spray.

Step 4: Place ten breadsticks into the hotel pan. Leave some space between sticks so they can evenly cook all around.

Step 5: Place into the preheated oven for approximately 9-11 minutes or until internal temperature reaches 145°F. and the bread starts to turn a golden brown.

Step 6: Top breadsticks with enchilada sauce.

Step 7: Top enchilada sauce with corn and black bean blend.

Step 8: Add shredded cheese to the top of the sauced breadsticks.

Step 9: Put breadsticks back in the oven for 2-3 minutes to melt the shredded cheese (or hold in the warmer instead, cheese will still melt)

Step 10: Remove from oven, garnish with chopped cilantro, then hold in warmer until ready to serve.