TURKEY ENCHILADAS WITH TOMATO RED PEPPER SAUCE

TURKEY ENCHILADAS WITH TOMATO RED PEPPER SAUCE

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

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
Profit Per Meal
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Ingredients Weight Measure
V8® 100% Vegetable Juice
cans
roasted red bell pepper 1.5 lb. cups
sugar tsp.
crushed red pepper 0 1/2  tsp.
canola oil 0 1/4  cups
Vidalia onion 1.5 lb. 1 1/2  qt.
cumin tbsp.
ground turkey 4 lb. qt.
low fat cream cheese 1.5 lb. cups
frozen whole kernel corn 1 lb. cups
green chiles cups
flour tortilla 24  ea.
Cheddar cheese 2 oz. 0 1/2  cups
sour cream 4 oz. 0 1/2  cups
guacamole 4.5 oz. 0 1/2  cups
Instructions
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.
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.
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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