Butternut Squash and Salsa Verde Enchiladas

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings 4 servings
Recipe 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)
  • Preheat oven to 400 degree F. Grease a 9x13 inch baking dish.
  • In a medium bowl combine Pacific Organic Butternut Squash Soup, lime juice, cumin, and black pepper.
  • In a medium bowl combine chicken breast, black beans, salsa verde, and orange juice.
  • Wrap corn tortillas in a clean kitchen towel and microwave on high until pliable, approximately 60-90 seconds.
  • 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, place in oven and bake, uncovered, for 25-20 minutes until bubbly and lightly browned.
  • Garnish with sour cream if desired.