Chilli Turkey Enchiladas Suitable for Children

Ingredients (50 portions)

Amount	Measure	Name
2	kg	Turkey, minced
1	kg	Onions Diced
100	ml	Oil, Rapeseed
1	kg	Tomatoes, canned Chopped
2	l	KNORR Chilli Sauce
2	l	KNORR Cheese Sauce Volume Tub Made up
		tortilla wrap 50

Preparation

Advance Preparation
Warm the service plates. Pre heat oven to 180ºC, 350ºF, Gas 4. Make up the cheese sauce using 200g mix to 1ltr boiling water.
Method
1. Place oil in two gastronom trays, add turkey and sliced onions. Cook for 6 minutes in pre-heated oven until the meat is evenly browned off.
2. Make up the chilli sauce using 200g to 1ltr boiling water, whisk until dissolved.
3. Divide the chilli sauce between the two dishes, add the tomatoes and mix well.
4. Evenly divide the chilli between the tortillas, roll up and place in a clean gastronom tray. Pour over the cheese sauce and place the gastronomes in the oven and cook for 45 minutes or until they reach core temperature of 75°C.
5. Serve the enchiladas with the cheese sauce poured over accompanied with a mixed side salad.
Handy hint
KNORR Americas Chilli RTU sauce can be used as an alternative to the std chilli mix.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used, or use FLORA. This helps to provide a healthy balanced dish and contributes toward your required folic acid and omega 3 daily intake.

Nutrient Values per 100g
Energy (kcal) 120
Protein (g) 7.7
Carbohydrate (g) 16.1
Sugars (g) 1.5
Fat (g) 3.1
Saturated Fat (g) 0.9
Fibre (g) 0.8
Sodium (mg) 144.73
Equivalent as
Salt (g) 0.36
Vitamin A (µg) 3
Vitamin C (mg) 2
Folate (µg) 6
Calcium (mg) 31
Iron (mg) 0.7
Zinc (mg) 0.8
Potassium (mg) 100
Phosphorus (mg) 57
Magnesium (mg) 9
Vitamin D (µg) 0.1
Vitamin B1 Thiamin (mg) 0.07
Vitamin B2 Riboflavin (mg) 0.04
Vitamin B3 Niacin (mg) 1.3
Retinol (µg) 0
Beta-carotene (µg) 34