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Recipes

Chicken and White Bean Enchiladas

Tip

• Alternatively, prepare ahead and bake to order in individual baking dishes.

• Substitute pinto or black beans for white beans.

Tips:

Total Time

55 min.

Serving & Size

2 enchiladas

These simple Tex-Mex enchiladas baked with rich and creamy Verve Roasted Poland and White Cheddar Soup with Tomatillos deliver big flavours.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
olive oil 1/4 cup 60  mL
diced onion 2 cups 500  mL
minced garlic 1/4 cup 60  mL
ground cumin 1 tbsp 15  mL
white beans, drained and rinsed 2 cans (540mL each) 2  cans (540mL each)
shredded cooked chicken 4 cups 1  L
dried oregano 2 tsp 10  mL
salt and pepper, each 1 tsp 5  mL
1. Preheat oven to 425°F (220°C). Heat oil in skillet set over medium heat; cook onion, garlic and cumin for about 5 minutes or until softened. Let cool slightly. In large bowl, toss together beans, chicken, onion mixture, oregano, salt and pepper until combined. Let cool completely. Stir in 3 cups (750 mL) shredded cheese.
Ingredients Weight Measure
Weight Measure
Campbell’s® Verve® Roasted Poblano and White Cheddar Soup with Tomatillos 1 pouch (4 lbs) 1  pouch (1.81 kg/4 lb)
2. Spread 2 cups (500 mL) soup in greased full hotel pan (2 inches/5 cm deep).
Ingredients Weight Measure
Weight Measure
shredded Cheddar cheese, divided 7 cups 1  L
corn tortillas, lightly toasted 32 32 
3. Place 1/4 cup (60 mL) chicken mixture in each tortilla. Roll up tightly and place seam side down in prepared hotel pan. Top with remaining soup; sprinkle with remaining Cheddar cheese.

4. Bake, uncovered, for 20 to 25 minutes or until bubbling and filling is heated through. Keep warm for serving.
Ingredients Weight Measure
Weight Measure
sliced green onions 1 cup 250  mL
thinly sliced jalapeño peppers 1/2 cup 125  mL
finely chopped fresh cilantro 1/2 cup 125  mL
lime wedges
Plate 2 enchiladas per serving. Top with 1 tbsp (15 mL) green onions, 1/2 tbsp (7.5 mL) jalapeño pepper and 1/2 tbsp (7.5 mL) cilantro. Serve with lime wedge.

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