CHICKEN ENCHILADA CASSEROLE

Made With:

Soups

Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos

Fire-roasted poblanos, green chilies and tangy tomatillos complement the rich blend of sharp white Cheddar and sweet cream, finished with a refreshing squeeze of lime.

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Nutrition Facts
Serving Size
1 serving (1 enchilada)
Amount Per Serving
Calories 593
% Daily Value
Total Fat 39.6g
61%
Saturated Fat 20.3g
102%
Cholesterol 142mg
47%
Sodium 1300mg
54%
Total Carbohydrate 29.8g
10%
Dietary Fiber 1.9g
8%
Protein 29.2g
58%
Vitamin A 28%
Vitamin C 8%
Calcium 45%
Iron 11%
Total Time

60 min.

Serving & Size

1 serving (1 enchilada)

Yields

Savor the Latin Flavors in this savory and indulgent Chicken Enchilada Casserole made with Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos.
 

Nutrition Facts

Nutrition Facts
Serving Size
1 serving (1 enchilada)
Amount Per Serving
Calories 593
% Daily Value
Total Fat 39.6g
61%
Saturated Fat 20.3g
102%
Cholesterol 142mg
47%
Sodium 1300mg
54%
Total Carbohydrate 29.8g
10%
Dietary Fiber 1.9g
8%
Protein 29.2g
58%
Vitamin A 28%
Vitamin C 8%
Calcium 45%
Iron 11%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
boneless, skinless chicken breast 1 lb.
salt pinches
black pepper pinches
1.  Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat; allow to cook 7 minutes each side or until no longer pink. Remove chicken to a platter, allow to cool. Pull chicken breasts apart by hand into shredded strips.
 
Weight Measure
plum tomato, diced 0 1/2  cups
green chiles, drained, chopped 0 1/2  cups
Cheddar cheese, shredded cups
Jack cheese, shredded cups
Made With:

Soups

Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos

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Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos 64 oz. pouches
2.  In medium bowl add diced tomatoes, green chiles, shredded chicken, 1 cup of the shredded cheese blend and half the pouch of Roasted Poblano & White Cheddar soup. Stir to form paste.  
 
Weight Measure
flour tortilla, 6-inch ea.
3.  Using a  # 6 scoop, portion 2/3 cup of mixture onto surface of each tortilla.  Using a spreader, spread mixture evenly and roll. Place tortillas on bottom of a casserole dish.  Top tortillas with the remaining half pouch of Roasted Poblano & White Cheddar soup. Bake for 20 minutes in a 350°F oven.

4.  Add remainig shredded cheese blend on top of the casserole. Place under broiler until the cheese is melted.
 
5.  To serve, using a solid serving spoon, plate one enchilada.  Garnish with a pinch of chopped scallions, if desired.
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