Chicken Torta

CHICKEN TORTA

Total Time Serving & Size NOT 1 EACH (1 TORTA STACK) AVAILABLE

Check out our delicious Chicken Torta Difficulty recipe made with Campbell's® Condensed MEDIUM Cream of Chicken Soup. Each Torta is filled with chicken, green onions, pickled Yields jalapeno peppers, and pepper jack cheese 12 for a little kick.

INGREDIENTS WEIGHT MEASURE

vegetable oil 3 tbsp.

Nutrition Facts Vidalia onion, finely chopped 10 oz. 2 cups Serving Size 1 EACH (1 TORTA STACK) green and red bell pepper, chopped 10 oz. 2 cups Amount Per Serving Calories 707 garlic, peeled, minced 3 tbsp.

% Daily Value black beans, canned, rinsed, drained 21 oz. 3 cups Total Fat 34.5g 53% Saturated Fat 13.1g 66% cooked diced chicken 18 oz. 3 cups Cholesterol 82mg 27% Campbell's® Condensed Cream of Sodium 1958mg 82% 1 cans Chicken Soup, 50 oz ea Total Carbohydrate 22% 66.3g Dietary Fiber 6.1g 24% green onion, chopped 4 oz. 2 cups

Protein 32.6g 65% cilantro, minced 1 oz. 1 cups Vitamin A 21% Vitamin C 27% Calcium 49% Iron 31% hot pepper sauce 2 tsp.

flour tortilla, 6-inch, warmed 36 ea.

pepper Jack cheese, shredded 2 lb. 1 1/2 qt.

pickled jalapeño pepper 12 ea.

INSTRUCTIONS 1. In large skillet heat oil; add onion and sauté 2 minutes. Add peppers and garlic and continue cooking 2 minutes. Stir in black beans and chicken. 2. Add soup and bring to a simmer. 3. Stir in scallions, cilantro and hot sauce. Keep warm or cool to room temperature, cover and chill until ready to assemble. 4. For Each Serving: Lay out a tortilla in bottom of a round, individual 8-in. baking dish. Top with 1/2 cup bean-soup mixture. Sprinkle with 2 Tbsp. cheese. Repeat process with tortilla and toppings. Top with a final tortilla and sprinkle top with 1/4 cup shredded cheese.* 5. To Prepare: Bake in 400°F. conventional or 350°F. convection oven 10-15 minutes or until completely heated through and cheese is melted. Serve immediately with a pickled jalapeno for garnish.