Butternut Squash and Salsa Verde Enchiladas

•    3 cups Pacific Natural Foods Organic Creamy Butternut Squash Soup
•    3 tablespoons fresh lime juice
•    3/4 teaspoon ground cumin
•    1/4 teaspoon fresh ground black pepper
•    2 cups shredded cooked chicken
•    1 1/2 cups salsa verde
•    1/4 cup orange juice
•    1 can (15 oz) black beans, drained
•    12 six-inch corn tortillas
•    8 oz jalapeno jack cheese, grated
•    1/3 cup sour cream (optional)

Preheat oven to 400 F. Grease a 9x13 inch baking dish. In a medium bowl combine Pacific Natural Foods Organic Butternut Squash Soup, lime juice, cumin and black pepper. In a medium bowl combine chicken, black beans, salsa verde, and orange juice.

Wrap corn tortillas in a clean kitchen towel and microwave on high until pliable, approximately 1-1 1/2 minutes. Place an equal amount of chicken mixture (about 1/3 cup) down the center of each tortilla, roll and place seam side down in baking dish.

Pour soup and spice mixture over enchiladas, spread evenly. Sprinkle cheese on top. Place in oven and bake, uncovered, 25-30 minutes until bubbly and lightly browned. Garnish with sour cream if desired. Serves 6.