These simple Tex-Mex enchiladas baked with rich and creamy Verve Roasted Poland and White Cheddar Soup with Tomatillos deliver big flavours.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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|
|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.
- 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.