LIGHTENED UP CHICKEN ENCHILADAS
Nutrition Facts
Serving Size
1 SERVING (1 FILLED ENCHILADA)
Amount Per Serving
Calories 233
% Daily Value
Total Fat 5.2g
8%
Saturated Fat 1.6g
8%
Cholesterol 65mg
22%
Sodium 574mg
24%
Total Carbohydrate 19.9g
7%
Dietary Fiber 3.2g
13%
Protein 24.4g
49%
Vitamin A 6%
Vitamin C 6%
Calcium 7%
Iron 7%

lightened up chicken enchiladas

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!

  • Total time: 45 minutes
  • Servings: 48
Ingredient Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 87.500 oz. 1.75 can
Pace® Picante Sauce- Mild 72.000 oz. 2 qt.
water 1 qt.
light sour cream 19.500 oz. 2 cup
chili powder 8 tsp.
cooked boneless, skinless chicken breast , shredded 118.500 oz. 1.5 gallon
corn tortilla , 6-inch, warmed 48 ea.
tomato , diced 51.000 oz. 2 qt.
green onion , thinly sliced 10.000 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.

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!

  • Total time: 45 minutes
  • Servings: 48
Ingredient Weight Measure
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 87.500 oz. 1.75 can
Pace® Picante Sauce- Mild 72.000 oz. 2 qt.
water 1 qt.
light sour cream 19.500 oz. 2 cup
chili powder 8 tsp.
cooked boneless, skinless chicken breast , shredded 118.500 oz. 1.5 gallon
corn tortilla , 6-inch, warmed 48 ea.
tomato , diced 51.000 oz. 2 qt.
green onion , thinly sliced 10.000 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.

Made with:

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