Recipes

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

Made With:

Beverages

V8® Spicy Hot Vegetable Juice

Spicy Hot V8 juice helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving with a zesty kick taste buds will crave.

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Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 313
% Daily Value
Total Fat 14.6g
22%
Saturated Fat 4g
20%
Cholesterol 44mg
15%
Sodium 814mg
34%
Total Carbohydrate 29.3g
10%
Dietary Fiber 3.3g
13%
Protein 14.9g
30%
Vitamin A 66%
Vitamin C 8%
Calcium 13%
Iron 11%
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

Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 313
% Daily Value
Total Fat 14.6g
22%
Saturated Fat 4g
20%
Cholesterol 44mg
15%
Sodium 814mg
34%
Total Carbohydrate 29.3g
10%
Dietary Fiber 3.3g
13%
Protein 14.9g
30%
Vitamin A 66%
Vitamin C 8%
Calcium 13%
Iron 11%

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Step 2
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Step 3
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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 0 1/4  tsp.
Made With:

Beverages

V8® Spicy Hot Vegetable Juice

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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 0 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. 0 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.


 

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