TURKEY ENCHILADAS WITH TOMATO RED PEPPER SAUCE

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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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 486
% Daily Value
Total Fat 26.2g
40%
Saturated Fat 8g
40%
Cholesterol 101mg
34%
Sodium 703mg
29%
Total Carbohydrate 35.8g
12%
Dietary Fiber 2.6g
10%
Protein 26.8g
54%
Vitamin A 25%
Vitamin C 57%
Calcium 20%
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 486
% Daily Value
Total Fat 26.2g
40%
Saturated Fat 8g
40%
Cholesterol 101mg
34%
Sodium 703mg
29%
Total Carbohydrate 35.8g
12%
Dietary Fiber 2.6g
10%
Protein 26.8g
54%
Vitamin A 25%
Vitamin C 57%
Calcium 20%
Iron 19%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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

Made With:

Beverages

V8® 100% Vegetable Juice

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Weight Measure
V8® 100% Vegetable Juice, 46 oz container cans
roasted red bell pepper, chopped 2 lb. cups
sugar tsp.
crushed red pepper 0 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 0 1/4  cups
Vidalia onion, chopped 2 lb. 1 1/2  qt.
cumin tbsp.
ground turkey, cooked, drained 4 lb. qt.
low fat cream cheese 2 lb. cups
frozen whole kernel corn 1 lb. cups
green chiles, chopped 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. 0 1/2  cups
sour cream 4 oz. 0 1/2  cups
guacamole 5 oz. 0 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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