Shredded Turkey Enchilada

Portion Size: 1 enchilada
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Shredded Turkey Enchilada

DIRECTIONS

  1. Mix turkey, cumin, onion powder, and enchilada sauce together.
  2. Spread ½ c. (#8 scoop) turkey mixture down middle of each tortilla. Roll up.
  3. Spread a thin layer of enchilada sauce in bottom of 2" deep pans. Lay enchiladas seam side down in pans.
  4. Cover enchiladas with remaining enchilada sauce.
  5. Sprinkle cheese evenly over enchiladas.
  6. Bake at 350°F for about 30 minutes to reach an internal temperature 145°F, sauce bubbles and cheese is melted. Hold at 140°F until service.

INGREDIENT

Shredded Turkey Thigh Meat, #2202-20, thawed

50 SERVINGS

MEASURE:
WEIGHT: 7 lbs. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 15 lbs.

INGREDIENT

Cumin, ground

50 SERVINGS

MEASURE: 1 1/4 c. 1 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/2 c. 2 tbsp.
WEIGHT:

INGREDIENT

Onion powder

50 SERVINGS

MEASURE: 5 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:

INGREDIENT

Enchilada sauce, prepared or canned

50 SERVINGS

MEASURE: 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 2 c.
WEIGHT:

INGREDIENT

Tortillas, whole grain, 8" (44g)

50 SERVINGS

MEASURE: 50 ea.
WEIGHT:

100 SERVINGS

MEASURE: 100 ea.
WEIGHT:

INGREDIENT

Enchilada sauce, prepared or canned

50 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 1 qt.
WEIGHT:

INGREDIENT

Cheddar cheese, shredded

50 SERVINGS

MEASURE:
WEIGHT: 1 lb. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 3 lbs.
NUTRIENTS PER SERVING
Calories 301 cal
Fat 13 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 66 mg
Sodium 756 mg
Carbohydrates 24 g
Dietary Fiber 4 g
Protein 18 g
1 serving provides 2 oz. meat/meat alternate and 1½ servings bread/grain.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Shredded Turkey Enchilada

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 enchilada
 
Shredded Turkey Enchilada

DIRECTIONS

  1. Mix turkey, cumin, onion powder, and enchilada sauce together.
  2. Spread ½ c. (#8 scoop) turkey mixture down middle of each tortilla. Roll up.
  3. Spread a thin layer of enchilada sauce in bottom of 2" deep pans. Lay enchiladas seam side down in pans.
  4. Cover enchiladas with remaining enchilada sauce.
  5. Sprinkle cheese evenly over enchiladas.
  6. Bake at 350°F for about 30 minutes to reach an internal temperature 145°F, sauce bubbles and cheese is melted. Hold at 140°F until service.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Shredded Turkey Thigh Meat, #2202-20, thawed 7 lbs. 8 oz. 15 lbs.
Cumin, ground 1 1/4 c. 1 tbsp. 1/2 c. 2 tbsp.
Onion powder 5 tsp. 3 tbsp.
Enchilada sauce, prepared or canned 3 c. 1 qt. 2 c.
Tortillas, whole grain, 8" (44g) 50 ea. 100 ea.
Enchilada sauce, prepared or canned 2 qt. 2 c. 1 gal. 1 qt.
Cheddar cheese, shredded 1 lb. 8 oz. 3 lbs.
 
NUTRIENTS PER SERVING
Calories 301 cal Fat 13 g Saturated Fat 5 g
Trans Fat 0 g Cholesterol 66 mg Sodium 756 mg
Carbohydrates 24 g Dietary Fiber 4 g Protein 18 g
 
1 serving provides 2 oz. meat/meat alternate and 1½ servings bread/grain.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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