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TURKEY ENCHILADAS WITH TOMATO RED PEPPER SAUCE

Made With:

Product

Original 100% Vegetable Juice

V8® 100% Vegetable Juice

V8 Original 100% Vegetable Juice is a unique and satisfying plant-powered juice blend that gives your body the replenishment it needs. Made using a blend of tomato and other vegetable juices, this juice drink is an easy and satisfying way to help meet your daily needs. V8 juice contains a mix of vegetable juices and tomato juice. It is also an excellent source of vitamin A and vitamin C.

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Nutrition Facts
Serving Size
1 SERVING (1 ENCHILADA W, 1/3 CUP MEA, 1/4 CUP SAU
Amount Per Serving
Calories 488
% Daily Value
Total Fat 26.3g
40%
Saturated Fat 8.1g
41%
Cholesterol 101mg
34%
Sodium 703mg
29%
Total Carbohydrate 36.4g
12%
Dietary Fiber 2.7g
11%
Protein 27g
54%
Vitamin A 15%
Vitamin C 38%
Calcium 15%
Iron 19%
Total Time

50 min.

Serving & Size

1 SERVING (1 ENCHILADA W, 1/3 CUP MEA, 1/4 CUP SAU

Yields

Your patrons will savor this traditional Mexican dish with a zesty sauce made with V8® 100% vegetable juice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 ENCHILADA W, 1/3 CUP MEA, 1/4 CUP SAU
Amount Per Serving
Calories 488
% Daily Value
Total Fat 26.3g
40%
Saturated Fat 8.1g
41%
Cholesterol 101mg
34%
Sodium 703mg
29%
Total Carbohydrate 36.4g
12%
Dietary Fiber 2.7g
11%
Protein 27g
54%
Vitamin A 15%
Vitamin C 38%
Calcium 15%
Iron 19%

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Profit Per Meal
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Original 100% Vegetable Juice

V8® 100% Vegetable Juice

View Product
Weight Measure
V8® 100% Vegetable Juice, 46 oz container 1  cans
roasted red bell pepper, chopped 2 lb. 3  cups
sugar 1  tsp.
crushed red pepper 1/2  tsp.
1. Put the vegetable juice, peppers, sugar and red pepper in an electric blender container. Cover and blend until smooth. Pour the juice mixture into a saucepan. Heat to a boil. Reduce heat to low. Cook for 10 minutes, stirring occasionally. Remove from heat. Keep warm.
Weight Measure
canola oil 1/4  cups
Vidalia onion, chopped 2 lb. 1 1/2  qt.
cumin 1  tbsp.
ground turkey, cooked, drained 4 lb. 3  qt.
low fat cream cheese 2 lb. 3  cups
frozen whole kernel corn 1 lb. 3  cups
green chiles, chopped 1  cups
2. Heat oil in sauté pan or tilt skillet. Add onions and cumin and cook for 10 minutes or until tender. Add turkey, cheese, corn and chilies. Cook and stir until the cheese is melted. Stir in 2 cups of the tomato sauce mixture and heat through.
Weight Measure
flour tortilla, 8-inch 24  ea.
Cheddar cheese, shredded 2 oz. 1/2  cups
sour cream 4 oz. 1/2  cups
guacamole 5 oz. 1/2  cups
3. Spoon 1/2 cup (#4 scoop) of the turkey mixture down the center of each tortilla. Roll up the tortillas and place them seam-side down in a steam table pan.

CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.

CCP:Hold at 140ºF. or higher. When serving place 1 tortilla on a plate and serve with 1/4 cup hot sauce.

4. Garnish each serving with 1 tsp cheese, 1 tsp sour cream and 1 tsp guacamole.

CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.

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