Meals & Beverages

RECIPES

Back to Results

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

Made With:
Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 297
% Daily Value
Total Fat 13g
20%
Saturated Fat 3g
15%
Cholesterol 41mg
14%
Sodium 762mg
32%
Total Carbohydrate 29.6g
10%
Dietary Fiber 3.4g
14%
Protein 14.9g
30%
Vitamin A 4%
Vitamin C 19%
Calcium 6%
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

Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 297
% Daily Value
Total Fat 13g
20%
Saturated Fat 3g
15%
Cholesterol 41mg
14%
Sodium 762mg
32%
Total Carbohydrate 29.6g
10%
Dietary Fiber 3.4g
14%
Protein 14.9g
30%
Vitamin A 4%
Vitamin C 19%
Calcium 6%
Iron 10%

estimate your profit

Step 1
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
× =

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

Step 3
Profit Per Day
× =

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 You May Also Like

© 2023 Campbell Soup Company