CHICKEN ENCHILADA CASSEROLE

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

Campbell's® Healthy Request® condensed Cream of Mushroom soup offers the rich traditional flavor of cream of mushroom soup with a more nutritious profile.

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Product

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Nutrition Facts
Serving Size
1 SERVING (3-3/4" X 2" WEDGE)
Amount Per Serving
Calories 237
% Daily Value
Total Fat 8g
12%
Saturated Fat 3.3g
17%
Cholesterol 41mg
14%
Sodium 483mg
20%
Total Carbohydrate 23.6g
8%
Dietary Fiber 2.2g
9%
Protein 16.5g
33%
Vitamin A 7%
Vitamin C 5%
Calcium 17%
Iron 8%
Total Time

80 min.

Serving & Size

1 SERVING (3-3/4" X 2" WEDGE)

Yields

Chicken, cottage and Cheddar cheeses & chopped chiles are layered with corn tortillas and a sensational sauce of stewed tomatoes, condensed tomato and cream of mushroom soups in this baked specialty.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (3-3/4" X 2" WEDGE)
Amount Per Serving
Calories 237
% Daily Value
Total Fat 8g
12%
Saturated Fat 3.3g
17%
Cholesterol 41mg
14%
Sodium 483mg
20%
Total Carbohydrate 23.6g
8%
Dietary Fiber 2.2g
9%
Protein 16.5g
33%
Vitamin A 7%
Vitamin C 5%
Calcium 17%
Iron 8%

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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Campbells® Healthy Request® Condensed Cream of Mushroom Soup

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Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup, 50 oz ea 100 oz. cans
Made With:

Product

Campbell's® Condensed Tomato Soup

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Campbell's® Condensed Tomato Soup, 50 oz ea 50 oz. cans
stewed tomatoes 3 1/2  qt.
1. In large bowl whisk together 1 can mushroom soup, tomato soup and tomatoes. Hold.
Weight Measure
cooked diced chicken 9 lb. 1 3/4  gallons
low fat cottage cheese 6 lb. qt.
Cheddar cheese, shredded 4 lb. 3 1/2  qt.
green chiles, drained, chopped 1 lb. pt.
2. In a separate bowl, mix remaining can of mushroom soup, chicken, cottage cheese, 2 qt. Cheddar cheese and chiles until blended. Hold.
Weight Measure
corn tortilla, 6-inch 144  ea.
3. In each of 4 full-size hotel pans (12x20x2):

- spread 2 cups tomato soup mixture

- top with 12 tortillas

- top with 1-1/2 quarts chicken mixture

- repeat layers

- top with remaining 12 tortillas

- 2 cups tomato soup mixture

- sprinkle with 1-1/2 cups Cheddar cheese.

4. Bake in 350º F. conventional or 300°F. convection oven for 40 minutes or until bubbling. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds. Remove from oven and let stand 15 minutes before serving. CCP: Hold at 140º F. or higher.
5. To Serve: Cut each pan into 25 portions, 3-3/4x2. Portion 1 piece each.
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