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Chicken and White Bean Enchiladas

Made With:

Soups

VERVE® Roasted Poblano & White Cheddar Soup with Tomatillos

Des poblanos grillés sur le feu, des piments verts et des tomatilles acidulées accompagnent un mélange riche de cheddar blanc doux et de crème douce, que relève une giclée de lime rafraîchissante.

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Tip

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.

Total Time

55 min.

Serving & Size

2 enchiladas

Yields

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 %

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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 1 cup 60  mL
diced onion 2 cups 500  mL
minced garlic 1 cup 60  mL
ground cumin 1 tbsp 15  mL
white beans, drained and rinsed 2 cans (540mL each) cans (540mL each)
shredded cooked chicken 4 cups L
dried oregano 2 tsp 10  mL
salt and pepper, each 1 tsp 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.
Weight Measure
Campbell’s® Verve® Roasted Poblano and White Cheddar Soup with Tomatillos 1 pouch (4 lbs) pouch (1.81 kg/4 lb)
2. Spread 2 cups (500 mL) soup in greased full hotel pan (2 inches/5 cm deep).
Weight Measure
shredded Cheddar cheese, divided 7 cups 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.
Weight Measure
sliced green onions 1 cup 250  mL
thinly sliced jalapeño peppers 1 cup 125  mL
finely chopped fresh cilantro 1 cup 125  mL
lime wedges
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