CHICKEN CHILAQUILES WITH SPICY TOMATO SAUCE MADE WITH V8® SPICY HOT VEGETABLE JUICE

Made With:

V8® Spicy Hot Vegetable Juice

V8® Spicy Hot 100% Vegetable Juice is the trusted, nutritious plant-based drink that blends veggies you know and love with just the right amount of spicy hot kick. A good source of antioxidant vitamins without the added sugar, every 5.5 ounce can of this veggie juice has 1 full serving of veggies. Non-GMO, gluten-free, with no artificial flavors or colors, this spicy hot vegetable juice makes for a perfect veggie snack to jump start your day, satisfy your afternoon munchies, or help curb those late night cravings!

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Nutrition Facts

Serving Size

SERVING (1 CUP)

Amount Per Serving

Calories 314

% Daily Value

Total Fat 14.7g

23%

Saturated Fat 4.1g

21%

Cholesterol 44mg

15%

Sodium 812mg

34%

Total Carbohydrate 29.2g

10%

Dietary Fiber 3.4g

14%

Protein 14.9g

30%

Vitamin A 4%

Vitamin C 19%

Calcium 13%

Iron 10%

Total Time

120 min.

Serving & Size

SERVING (1 CUP)

Yields

This classic Mexican breakfast dish features pulled chicken simmered in a spicy tomato and cilantro broth, fire roasted green chilies , Mexican crema and V8 Spicy Hot 100% Vegetable Juice with a hint of roasted garlic

Nutrition Facts

Serving Size

SERVING (1 CUP)

Amount Per Serving

Calories 314

% Daily Value

Total Fat 14.7g

23%

Saturated Fat 4.1g

21%

Cholesterol 44mg

15%

Sodium 812mg

34%

Total Carbohydrate 29.2g

10%

Dietary Fiber 3.4g

14%

Protein 14.9g

30%

Vitamin A 4%

Vitamin C 19%

Calcium 13%

Iron 10%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
boneless, skinless chicken breasts, cooked, pulled	19 oz.	2 1/2 cups
kosher salt		2 tsp.
black pepper, ground		1/4 tsp.
Made With: Product V8® Spicy Hot Vegetable Juice View Product
V8® Spicy Hot Vegetable Juice		2 cups

To Prepare Chicken:

1. Season Chicken salt and pepper. Let stand for 15 minutes.

2. Simmer chicken in V8® Spicy Hot Vegetable Juice. Remove chicken from pan. Strain liquid. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

3. Cool chicken, then shred.

	Weight	Measure
olive oil		2 tbsp.
white onion, minced	5 oz.	1 1/2 cups
garlic, peeled, whole, roasted	1 oz.	2 tbsp.
whole roasted tomatoes	32 oz.	4 cups
ancho chili powder		2 tsp.
kosher salt		2 tsp.
black pepper		1/2 tsp.
cilantro, chopped		1 tbsp.

To Prepare Tomato Sauce;

1. In a medium sauce pot, heat oil over medium heat. Add onions. Sauté for 6 minutes. Add garlic. Cook for another 3 minutes.

2. Add tomatoes, reserved liquid and ancho chilies. Cook mixture until mixture thickens into a sauce like consistency.

3. Using a blender, blend mixture until smooth. Add salt, pepper cilantro. Simmer sauce for another 15 minutes. Reserve.

	Weight	Measure
tortilla chips	16 oz.	6 cups
cilantro, chopped		2 tbsp.
vegetable cooking spray
white onion, minced	4 oz.	1 cups
green chiles, chopped	2 oz.	1/4 cups

To Assemble/Bake:

1. Using a mixing bowl, coat tortilla chips with 3 cups tomato sauce (just enough to coat the chips).

2. In medium bowl, toss shredded chicken with cilantro and 1 cup of finished tomato sauce.

9. Lightly grease casserole dish with non-stick cooking spray. Layer with the following order: coated chips, shredded chicken, third measure of onions (1 cup) onions, chilies, 1-1/2 cups more tomato sauce.

10. Bake in a 350°F oven for 15 minutes.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

	Weight	Measure
cilantro, chopped		1 tbsp.
Mexican creama	7 oz.	1 cups

11. Top with cilantro and Mexican crema.

12. To Serve: Using a #4 spoodle, portion 1 cup onto plate. Serve immediately.

RECIPES

CHICKEN CHILAQUILES WITH SPICY TOMATO SAUCE MADE WITH V8® SPICY HOT VEGETABLE JUICE

Made With:

Product

V8® Spicy Hot Vegetable Juice

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

V8® Spicy Hot Vegetable Juice

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