ENCHILADA OLD EL PASO RECIPES

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 cup cooked chicken, diced; 3 cups chicken broth (bouillon works just fine); 1 (15 ounce) can black beans, drained; 1 (19 ounce) can enchilada sauce (I prefer Old El Paso); 1 (14 1/2 ounce) can diced tomatoes; 1 (10 3/4 ounce) can cream of chicken soup; 1/2 cup onion, diced; 1/2 cup green pepper, diced; 1 (10 ounce) package frozen corn; 1 tablespoon oil; 1 teaspoon salt

CHICKEN ENCHILADA SOUP RECIPE - FOOD.COM

Chicken Enchilada Soup Recipe - Food.com image

This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup cooked chicken, diced
3 cups chicken broth (bouillon works just fine)
1 (15 ounce) can black beans, drained
1 (19 ounce) can enchilada sauce (I prefer Old El Paso)
1 (14 1/2 ounce) can diced tomatoes
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup onion, diced
1/2 cup green pepper, diced
1 (10 ounce) package frozen corn
1 tablespoon oil
1 teaspoon salt

Steps:

In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
Add all other ingredients and mix until well blended.
Let simmer over medium heat for 10-15 minutes so flavors can blend.
Ladle into bowls and enjoy!

Nutrition Facts : Calories 289.5, FatContent 8.2, SaturatedFatContent 1.9, CholesterolContent 21.6, SodiumContent 1919.6, CarbohydrateContent 38, FiberContent 8.4, SugarContent 9.3, ProteinContent 17.8

SLOW-COOKER CHICKEN ENCHILADA CASSEROLE - PILLSBURY.COM

Slow-Cooker Chicken Enchilada Casserole - Pillsbury.com image

Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.

Provided by Pillsbury Kitchens

Total Time 6 hours 20 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

Ingredients

2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) Old El Paso™ green enchilada sauce or other green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
Cover; cook on Low heat setting 6 to 7 hours.
Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Nutrition Facts : Calories 630 , CarbohydrateContent 48 g, CholesterolContent 115 mg, FatContent 3 , FiberContent 9 g, ProteinContent 39 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 6 g, TransFatContent 1/2 g

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