These easy-to-prepare, kicked-up enchiladas come out of the oven hot and bubbly for a Mexican-inspired dish made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup that will have your patrons begging for more!
- Total time:
45 minutes
- Servings:
48
|
Ingredient
|
Weight
|
Measure
|
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
87.5 oz. |
1.75 can |
|
Pace® Picante Sauce- Mild |
72.0 oz. |
2 qt. |
|
water |
|
1 qt. |
|
light sour cream |
19.5 oz. |
2 cup |
|
chili powder |
|
8 tsp. |
|
cooked boneless, skinless chicken breast , shredded |
118.5 oz. |
1.5 gallon |
|
corn tortilla , 6-inch, warmed |
|
48 ea. |
|
tomato , diced |
51.0 oz. |
2 qt. |
|
green onion , thinly sliced |
10.0 oz. |
1 qt. |
1. Preheat oven to 350°F.
2. Combine Campbells® Healthy Request® Condensed Cream of Chicken Soup, Pace® Picante Sauce, water, sour cream and chili powder in a bowl.
*If preparing 48 portions, reserve 3 cups of mixture; if preparing 96 portions, reserve 1 qt 2 cup of mixture. Set reserved mixture aside for STEP 5.
3. Add chicken to the remaining soup mixture. Stir to coat.
4. Spoon 1/2 cup (#8 scoop) chicken mixture down the center of each tortilla. Roll to close.
5. Place the filled tortillas seam-side down into 2-1/2 steam table pans. Spoon reserved soup mixture over filled tortillas. Sprinkle evenly with cheese.
6. Cover pans and bake until enchiladas are hot and bubbling (approximately 35 minutes).
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. To Serve: Using serving spoon, portion 1 filled enchilada on plate. Top with a #24 scoop (1/8 cup) tomatoes and #50 scoop (1-1/4 tablespoon)green onions for garnish. Serve immediately.
These easy-to-prepare, kicked-up enchiladas come out of the oven hot and bubbly for a Mexican-inspired dish made with Campbell's® Healthy Request® Condensed Cream of Chicken Soup that will have your patrons begging for more!
-
Total time:
45 minutes
-
Servings:
48
|
Ingredient
|
Weight
|
Measure
|
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
87.5 oz. |
1.75 can |
280000004143
|
Pace® Picante Sauce- Mild |
72.0 oz. |
2 qt. |
280650000067
|
water |
|
1 qt. |
|
light sour cream |
19.5 oz. |
2 cup |
|
chili powder |
|
8 tsp. |
|
cooked boneless, skinless chicken breast , shredded |
118.5 oz. |
1.5 gallon |
|
corn tortilla , 6-inch, warmed |
|
48 ea. |
|
tomato , diced |
51.0 oz. |
2 qt. |
|
green onion , thinly sliced |
10.0 oz. |
1 qt. |
1. Preheat oven to 350°F.
2. Combine Campbells® Healthy Request® Condensed Cream of Chicken Soup, Pace® Picante Sauce, water, sour cream and chili powder in a bowl.
*If preparing 48 portions, reserve 3 cups of mixture; if preparing 96 portions, reserve 1 qt 2 cup of mixture. Set reserved mixture aside for STEP 5.
3. Add chicken to the remaining soup mixture. Stir to coat.
4. Spoon 1/2 cup (#8 scoop) chicken mixture down the center of each tortilla. Roll to close.
5. Place the filled tortillas seam-side down into 2-1/2 steam table pans. Spoon reserved soup mixture over filled tortillas. Sprinkle evenly with cheese.
6. Cover pans and bake until enchiladas are hot and bubbling (approximately 35 minutes).
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
7. To Serve: Using serving spoon, portion 1 filled enchilada on plate. Top with a #24 scoop (1/8 cup) tomatoes and #50 scoop (1-1/4 tablespoon)green onions for garnish. Serve immediately.
