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Enchiladas (Ground Turkey)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 063 02
ENCHILADAS (GROUND TURKEY)
Yield 100
Portion 2 Enchiladas
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
329 cal
22 g
23 g
18 g
70 mg
692 mg
213 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
1-1/4 lbs
1 qts 1/2 cup
SHORTENING
1 lbs
2-1/4 cup
TOMATO PASTE,CANNED
2-1/4 lbs
3-7/8 cup
CHILI POWDER,DARK,GROUND
4-1/2 oz
1 cup
CUMIN,GROUND
1 oz
1/4 cup 2/3 tbsp
CHICKEN BROTH
2 qts 1-1/4 cup
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
TURKEY,GROUND,90% LEAN,RAW
18 lbs
2-1/2 lbs
1 qts 3-1/8 cup
2-3/4 lbs
ONIONS,FRESH,CHOPPED
CHILI POWDER,DARK,GROUND
4-1/4 oz
1 cup
1-7/8 oz
3 tbsp
SALT
PEPPER,RED,GROUND
1/2 oz
2-2/3 tbsp
GARLIC POWDER
1/3 oz
1 tbsp
5-3/4 lbs
100 each
TORTILLAS,CORN,6 INCH
CHEESE,CHEDDAR,SHREDDED
4 lbs
1 gal
1-7/8 lbs
1 qts 1-3/8 cup
2-1/8 lbs
ONIONS,FRESH,CHOPPED
Method
1 Blend together melted shortening or salad oil and sifted general purpose flour until smooth. Cook at low heat 2 minutes. Add
canned tomato paste, chili powder, ground cumin; blend well.
2 Prepare chicken broth following package directions. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer
10 minutes or until thickened, stirring constantly. Add pepper. Stir to blend.
3 Cook turkey until turkey loses its pink color, stirring to break apart. Drain or skim off excess fat.
4 Add 2 quarts gravy, onions, chili powder, salt, red pepper, and garlic powder to turkey. Blend well. CCP: Hold at 140 F. or
higher for use in Step 7. Spread 2 cups gravy in each pan.
5 Wrap tortillas in foil; place in 150 F. oven or in a warmer for 15 minutes or until warm and pliable.
6 Place 3 tablespoons meat filling in center of each tortilla. Roll tightly around filling; place seam-side down in pan, 50 per pan.
7 Pour 1-1/4 quarts gravy evenly over enchiladas in each pan.
8 Using a convection oven, bake 18-20 minutes in 325 F. oven or until thoroughly heated. CCP: Internal temperature must reach
165 F. or higher for 15 seconds. Remove from oven.
9 Sprinkle 1 quart cheese and 1-1/3 cups onions over enchiladas in each pan.
10 Heat in oven 3 minutes to melt cheese. CCP: Hold for service at 140 F. or higher.



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Enchiladas (Ground Turkey)

Yield: 100 Portion: 2 Enchiladas
Calories: 329 cal
Carbohydrates: 22 g
Protein: 23 g
Fat: 18 g
Cholesterol: 70 mg
Sodium: 692 mg
Calcium: 213 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 1-1/4 lbs 1 qts 1/2 cup
SHORTENING 1 lbs 2-1/4 cup
TOMATO PASTE,CANNED 2-1/4 lbs 3-7/8 cup
CHILI POWDER,DARK,GROUND 4-1/2 oz 1 cup
CUMIN,GROUND 1 oz 1/4 cup 2/3 tbsp
CHICKEN BROTH 2 qts 1-1/4 cup
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp
TURKEY,GROUND,90% LEAN,RAW 18 lbs
ONIONS,FRESH,CHOPPED 2-1/2 lbs 1 qts 3-1/8 cup 2-3/4 lbs
CHILI POWDER,DARK,GROUND 4-1/4 oz 1 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,RED,GROUND 1/2 oz 2-2/3 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
TORTILLAS,CORN,6 INCH 5-3/4 lbs 100 each
CHEESE,CHEDDAR,SHREDDED 4 lbs 1 gal
ONIONS,FRESH,CHOPPED 1-7/8 lbs 1 qts 1-3/8 cup 2-1/8 lbs

Method:
1 Blend together melted shortening or salad oil and sifted general purpose flour until smooth. Cook at low heat 2 minutes. Add
canned tomato paste, chili powder, ground cumin; blend well.
2 Prepare chicken broth following package directions. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer
10 minutes or until thickened, stirring constantly. Add pepper. Stir to blend.
3 Cook turkey until turkey loses its pink color, stirring to break apart. Drain or skim off excess fat.
4 Add 2 quarts gravy, onions, chili powder, salt, red pepper, and garlic powder to turkey. Blend well. CCP: Hold at 140 F. or
higher for use in Step 7. Spread 2 cups gravy in each pan.
5 Wrap tortillas in foil; place in 150 F. oven or in a warmer for 15 minutes or until warm and pliable.
6 Place 3 tablespoons meat filling in center of each tortilla. Roll tightly around filling; place seam-side down in pan, 50 per pan.
7 Pour 1-1/4 quarts gravy evenly over enchiladas in each pan.
8 Using a convection oven, bake 18-20 minutes in 325 F. oven or until thoroughly heated. CCP: Internal temperature must reach
165 F. or higher for 15 seconds. Remove from oven.
9 Sprinkle 1 quart cheese and 1-1/3 cups onions over enchiladas in each pan.
10 Heat in oven 3 minutes to melt cheese. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/enchiladas_ground_turkey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence