Chicken and White Bean Enchiladas

Chicken and White Bean Enchiladas
Total Time

30 min.

Serving & Size

2 enchiladas

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
olive oil 60 mL 1/4 cup
diced onion 500 mL 2 cups
minced garlic 60 mL 1/4 cup
ground cumin 15 mL 1 tbsp
white beans, drained and rinsed 2 cans (540mL each) 2 cans (540mL each)
shredded cooked chicken 1 L 4 cups
dried oregano 10 mL 2 tsp
salt and pepper, each 5 mL 1 tsp
Campbell’s® Verve® Roasted Poblano and White Cheddar Soup with Tomatillos
1 pouch (1.81 kg/4 lb)
1 pouch (4 lbs)
shredded Cheddar cheese, divided 1 3/4 L 7 cups
corn tortillas, lightly toasted 32 32
sliced green onions 250 mL 1 cup
thinly sliced jalapeño peppers 125 mL 1/2 cup
finely chopped fresh cilantro 125 mL 1/2 cup
lime wedges
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.
2. Spread 2 cups (500 mL) soup in greased full hotel pan (2 inches/5 cm deep).
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.

Recipe Tip

  1. 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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