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Butternut Squash and Salsa Verde Enchiladas

  • 10 min
    Prep Time
  • 40 min
    Total Time
  • 6 people
  • 490 per 1 serving


  • 3 cups Pacific Foods® Organic Creamy Butternut Squash Soup
  • 3 tablespoons fresh lime juice
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon fresh ground black pepper
  • 1 1/2 pounds boneless, skinless chicken breast, cooked and sliced or shredded
  • 1 1/2 cups salsa verde
  • 1/4 cup orange juice
  • 15 ounces canned black beans, drained and rinsed
  • 12 6-inch corn tortilla
  • 1 cup pepper Jack cheese, shredded
  • 1/3 cup sour cream (optional)


  • Step 1

    Preheat oven to 400°F. Grease a 9x13-inch baking dish. In a medium bowl combine soup, lime juice, cumin, and black pepper. In a medium bowl combine chicken breast, black beans, salsa verde, and orange juice. 

  • Step 2

    Wrap corn tortillas in a clean kitchen towel and microwave on high until pliable, approximately 60-90 seconds. 

  • Step 3

    Place an equal amount of chicken mixture (about a 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.

  • Step 4

    Place in oven and bake, uncovered, for 25-20 minutes until bubbly and lightly browned. Garnish with sour cream if desired.

Calories 490
Total Fat 14 g
Sat. Fat 6.2 g
Trans Fat 0 g
Cholesterol 96 mg
Sodium 1196 mg
Total Carb 50 g
Dietary Fiber 11 g
Sugar 7 g
Protein 40 g
Vitamin D 1 %DV
Calcium 20 %DV
Iron 22 %DV
Potassium 19 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.