Number of Servings

Ingredients: Quantity:
JTM Beef Taco Filling 5.0 lbs.
JTM Poco Sauce 32 oz.
JTM Queso Blanco 36 oz.
USDA Diced Tomatoes (100329) 36 oz.
USDA Shredded Cheddar Cheese (100012) 20 oz.
USDA WGR 8'' Tortillas (110394) 44 each

Prep Time: 45 min.     Yields: 44
Desired Yield:

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Beef Enchiladas

JTM Products:

Instructions:

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..

4. Portion 34 oz. (4.25 cups) of poco sauce mixed with diced tomatoes in each hotel pan to coat bottom.

5. Portion 1.58 oz. (#20 scoop) of beef taco in the center of 8'' tortillas.

6. Roll tortillas leaving ends open.

7. Portion 22 enchiladas in each hotel pan. (2x11)

8. Ladle 18 oz. of queso blanco over each pan of enchiladas evenly.

9. Sprinkle 10 oz. of shredded cheddar cheese over each pan.

10. Bake in a 350*F oven until cheese is melted.



Recipe yields 44 servings (one enchilada equals 6.14 oz. by weight per serving.)



*One serving provides 2.0 oz. M/MA + 1/8 cup R/O vegetable + 1.5 oz. Grain Equivalent

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