With creamy chicken filling made with Campbell’s® Classic Healthy Request® Cream of Chicken Soup, these enchiladas will be the star of any menu.
- Total time:
30 minutes
- Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
|
cooked diced chicken |
100.0 oz. |
20 cup |
|
white cannellini beans , canned, rinsed, drained |
78.0 oz. |
20 cup |
|
cooked spinach |
30.0 oz. |
8 cup |
|
whole wheat flour tortilla , 10-inch |
|
50 ea. |
|
enchilada sauce |
46.0 oz. |
6 cup |
|
reduced fat Monterey Jack cheese , shredded |
24.0 oz. |
6 cup |
|
tomatoes, diced, no salt added, canned |
17.0 oz. |
2.5 cup |
Prepare Filling:
1. In large bowl, combine Campbell’s® Classic Healthy Request® Cream of Chicken Soup, chicken, white beans and spinach.
CCP: Store in covered containers, refrigerated at 40˚C.
To Assemble:
1. Using a 8 fl oz spoodle, spread 1 cup enchilada sauce into bottom of (2)- full (12 x 20 x 2 1/2-inch) hotel pans (2 cups total).
2. Using a # 6 scoop, portion 2/3 cup chicken and bean mixture in each tortilla.
3. Roll up tightly and place 25 enchiladas, seam side down in each prepared hotel pan.
4. Using (2)- 8 oz ladles, spoon 2 cups enchilada sauce over enchiladas in each pan 4 cups total).
5. Evenly sprinkle 1-1/2 cups shredded cheese over enchiladas in each pans (3 cups total).
CCP: Store in covered containers, refrigerated at 40˚C.
To Bake:
Conventional oven:
Bake uncovered at 425˚F for 20 to 25 minutes or until cheese is melted, sauce is bubbling and filling is heated through.
Convection oven:
Bake uncovered at 400˚F for 15 to 20 minutes or until cheese is melted, sauce is bubbling, and filling is heated through.
CCP: Heat to 165˚F. for at least 1 minute.
CCP: Hold for hot service at 140˚F or higher.
To Serve:
Portion 1 enchilada on plate. Serve immediately.
With creamy chicken filling made with Campbell’s® Classic Healthy Request® Cream of Chicken Soup, these enchiladas will be the star of any menu.
-
Total time:
30 minutes
-
Servings:
50
|
Ingredient
|
Weight
|
Measure
|
|
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea |
|
1 can |
280000004143
|
cooked diced chicken |
100.0 oz. |
20 cup |
|
white cannellini beans , canned, rinsed, drained |
78.0 oz. |
20 cup |
|
cooked spinach |
30.0 oz. |
8 cup |
|
whole wheat flour tortilla , 10-inch |
|
50 ea. |
|
enchilada sauce |
46.0 oz. |
6 cup |
|
reduced fat Monterey Jack cheese , shredded |
24.0 oz. |
6 cup |
|
tomatoes, diced, no salt added, canned |
17.0 oz. |
2.5 cup |
Prepare Filling:
1. In large bowl, combine Campbell’s® Classic Healthy Request® Cream of Chicken Soup, chicken, white beans and spinach.
CCP: Store in covered containers, refrigerated at 40˚C.
To Assemble:
1. Using a 8 fl oz spoodle, spread 1 cup enchilada sauce into bottom of (2)- full (12 x 20 x 2 1/2-inch) hotel pans (2 cups total).
2. Using a # 6 scoop, portion 2/3 cup chicken and bean mixture in each tortilla.
3. Roll up tightly and place 25 enchiladas, seam side down in each prepared hotel pan.
4. Using (2)- 8 oz ladles, spoon 2 cups enchilada sauce over enchiladas in each pan 4 cups total).
5. Evenly sprinkle 1-1/2 cups shredded cheese over enchiladas in each pans (3 cups total).
CCP: Store in covered containers, refrigerated at 40˚C.
To Bake:
Conventional oven:
Bake uncovered at 425˚F for 20 to 25 minutes or until cheese is melted, sauce is bubbling and filling is heated through.
Convection oven:
Bake uncovered at 400˚F for 15 to 20 minutes or until cheese is melted, sauce is bubbling, and filling is heated through.
CCP: Heat to 165˚F. for at least 1 minute.
CCP: Hold for hot service at 140˚F or higher.
To Serve:
Portion 1 enchilada on plate. Serve immediately.
