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 12%
Vitamin C 11%
Calcium 17%
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 12%
Vitamin C 11%
Calcium 17%
Iron 11%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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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 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 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 tbsp.
white onion, minced 5 oz. 1 1/2  cups
garlic, peeled, whole, roasted 1 oz. tbsp.
whole roasted tomatoes 32 oz. cups
ancho chili powder tsp.
kosher salt tsp.
black pepper 0 1/2  tsp.
cilantro, chopped 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. cups
cilantro, chopped tbsp.
vegetable cooking spray
white onion, minced 4 oz. 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 tbsp.
Mexican creama 7 oz. 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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