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!
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|light sour cream||19.5 oz.||2 cups|
|chili powder||8 tsp.|
|cooked boneless, skinless chicken breast||118.5 oz.||1 1/2 gallons|
|corn tortilla||48 ea.|
|tomato||51 oz.||2 qt.|
|green onion||10 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.|