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