1. Preheat oven to 375 degrees.
2. For the Tropical Salsa: Dice oranges, green peppers, and pineapple. Combine ingredients in a large mixing bowl and place in cooler until service.
3. For the Tajin Sour Cream: Combine Tajin & Sour Cream in a large mixing bowl and place in cooler until service.
4. Drain and rinse black beans. Cook beans in steamer or on stove top for 8-10 minutes. Product must reach an internal temperature of 145 degrees for 15 seconds. Place in hot holding cabinet until assembly.
5. Cook turkey in steamer for 8-10 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds. Remove from steamer, cover, place in hot holding cabinet until assembly.
6. Prepare queso cheese sauce per manufacturer instructions. Transfer to full steam table pans. Place in hot holding cabinet until assembly.

Assembling the Enchiladas:

1. Spray bottom of 2" steam table pans with pan spray.
2. Line tortillas in an assemble line fashion.
3. Place 3 oz of turkey medallions and ¼ cup of black beans in the center of each tortilla.
4. Roll tortillas into loose cylinders. Place 15 enchiladas, seam side down in hotel pans.
5. Evenly distribute queso cheese sauce over each pan.
6. Cover pans with foil and bake for approximately 15-20 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds. Let rest for 10 minutes before serving.
7. Serve one enchilada with one ounce of tropical salsa and one tbsp of Tajin Sour Cream.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
Record time and internal temperature of product when received on daily log. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.