Butternut Squash and Salsa Verde Enchiladas

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Rating: 0
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Rate this recipe!

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Soups,

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Soups,

Butternut Squash and Salsa Verde Enchiladas

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Soups,

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Soups,

Ingredients

  • 3 cups Pacific Foods Organic Creamy Butternut Squash Soup
  • 3 tbsp fresh lime juice
  • 3/4 tsp ground cumin
  • 1/4 tsp fresh ground black pepper
  • 1.5 pounds chicken breast cooked and sliced
  • 1 1/2 cups salsa verde
  • 1/4 cup orange juice
  • 15 ounces canned black beans rinsed and drained
  • 12 six inch corn tortillas
  • 1 cup pepper jack cheese grated
  • 1/3 cup sour cream (optional)

Instructions

  1. Preheat oven to 400 degree F. Grease a 9x13 inch baking dish.
  2. In a medium bowl combine Pacific Organic Butternut Squash Soup, lime juice, cumin, and black pepper.
  3. In a medium bowl combine chicken breast, black beans, salsa verde, and orange juice.
  4. Wrap corn tortillas in a clean kitchen towel and microwave on high until pliable, approximately 60-90 seconds.
  5. 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.
  6. Pour soup and spice mixture over enchiladas, spread evenly.
  7. Sprinkle cheese on top, place in oven and bake, uncovered, for 25-20 minutes until bubbly and lightly browned.
  8. Garnish with sour cream if desired.

Ingredients

  • 3 cups Pacific Foods Organic Creamy Butternut Squash Soup
  • 3 tbsp fresh lime juice
  • 3/4 tsp ground cumin
  • 1/4 tsp fresh ground black pepper
  • 1.5 pounds chicken breast cooked and sliced
  • 1 1/2 cups salsa verde
  • 1/4 cup orange juice
  • 15 ounces canned black beans rinsed and drained
  • 12 six inch corn tortillas
  • 1 cup pepper jack cheese grated
  • 1/3 cup sour cream (optional)

Instructions

  1. Preheat oven to 400 degree F. Grease a 9x13 inch baking dish.
  2. In a medium bowl combine Pacific Organic Butternut Squash Soup, lime juice, cumin, and black pepper.
  3. In a medium bowl combine chicken breast, black beans, salsa verde, and orange juice.
  4. Wrap corn tortillas in a clean kitchen towel and microwave on high until pliable, approximately 60-90 seconds.
  5. 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.
  6. Pour soup and spice mixture over enchiladas, spread evenly.
  7. Sprinkle cheese on top, place in oven and bake, uncovered, for 25-20 minutes until bubbly and lightly browned.
  8. Garnish with sour cream if desired.