Ingredients
- 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 tortillas
- 1 cup pepper Jack cheese, shredded
- 1/3 cup sour cream (optional)
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Instructions
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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.
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Step 2
Wrap corn tortillas in a clean kitchen towel and microwave on high until pliable, approximately 60-90 seconds.
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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.
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Step 4
Place in oven and bake, uncovered, for 25-20 minutes until bubbly and lightly browned. Garnish with sour cream if desired.
