Number of Servings

Ingredients: Quantity:
JTM Salsa Verde 3.0 lbs.
JTM Three Cheese sauce 1.5 lbs.
JTM Turkey Taco Meat 5.0 lbs.
Shredded cheddar cheese 12 oz.
USDA 6'' WG Flour Tortillas 72 each

Prep Time: 45 min.     Yields: 36
Desired Yield:



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Turkey Enchiladas with Three cheese sauce and Salsa Verde

JTM Products:



1. Heat JTM Products in a steamer, kettle or boiling water.

2. Heat for approximately 45 minutes and check for an internal temp. of 165F or higher (HACCP Critical Control Point - 145F for 15 seconds)

3. Once the product has reached internal temperature, place on the serving line or in a holding cabinet. Hold hot (HACCP Critical Control Point - 145F or higher) until ready to use.

To assemble dish:

1. Using approx 6.0 oz. of heated salsa verde; coat bottom of 3 - 2" full size pan.

2. Place 1.5 oz. of heated JTM Turkey Taco Meat in the center of each of the tortillas.

3. Roll tortillas leaving ends open and place in the full size pan (22 per pan) with seam placed down.

4. Ladle an additional 10 oz. of heated salsa verde over the enchiladas.

5. Drizzle heated JTM Three Cheese Sauce over the enchiladas (8 oz.) and finish with 4 oz. of shredded cheddar (per pan)_

6. Bake in a 350F oven until ingredients reach 145F or higher (approximately 20 min.)

Nutritional contribution:

2 enchiladas provide: 2.0 oz. M/MA + 3.0 oz. Grain Equivalent +1/8 cup Other vegetable

Optional garnish:

Chopped cilantro, scallions, parsley, pico de gallo, or diced jalapenos.

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.