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CHICKEN AND WHITE BEAN ENCHILADAS MADE WITH CAMPBELL’S® HEALTHY REQUEST® CREAM OF CHICKEN SOUP
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Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 378
% Daily Value
Total Fat 10.4g
16%
Saturated Fat 3.6g
18%
Cholesterol 52mg
17%
Sodium 681mg
28%
Total Carbohydrate 44.1g
15%
Dietary Fiber 7.7g
31%
Protein 26.6g
53%
Vitamin A 19%
Vitamin C 4%
Calcium 20%
Iron 13%

chicken and white bean enchiladas made with campbell’s® healthy request® cream of chicken soup

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. 

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. 

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.

Serve:

Portion 1 enchilada onto serving plate. Serve immediately.  
 

Beans as Vegetables Meal Components:
M/MA: 2 oz.
Grain: 2 oz. equiv.
Total Vegetable: 1/4 c (1/4 c Legumes; 1/4 c Additional)

Beans as M/MA Meal Components:
M/MA: 2.50 oz.
Grain: 2 oz. equiv.

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. 

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. 

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.

Serve:

Portion 1 enchilada onto serving plate. Serve immediately.  
 

Beans as Vegetables Meal Components:
M/MA: 2 oz.
Grain: 2 oz. equiv.
Total Vegetable: 1/4 c (1/4 c Legumes; 1/4 c Additional)

Beans as M/MA Meal Components:
M/MA: 2.50 oz.
Grain: 2 oz. equiv.

Made with:

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