ENCHILADA POT PIE RECIPES

Name: Crock-Pot Chicken Enchilada Soup
Prep time: 15 min
Total time: 3 h 30 min
Yield: 6-8
Ingredients: 1/2 Onion, finely chopped; 1 tsp. chili powder; 1 tsp. cumin; 1 tsp. garlic powder; 1 (19-oz) can red enchilada sauce; 1 (28-oz) can fire-roasted diced tomatoes; 1 (15-oz) can black beans, drained and rinsed; 1 (15-oz) can corn, drained and rinsed; 2 lb. boneless, skinless chicken breasts, cut into thirds; 2 1/2 c. chicken broth; 1/3 c. cheddar cheese, plus more for serving; 1/4 c. heavy cream; Sour cream, for serving; Chopped cilantro, for serving; Sliced lime, for serving; Crushed tortilla chips, for serving

BEST CROCK-POT CHICKEN ENCHILADA SOUP RECIPE - DELISH

Best Crock-Pot Chicken Enchilada Soup Recipe - Delish image

Crock-Pot Chicken Enchilada Soup from Delish.com is the soup you'll be making all winter long.

Provided by Lena Abraham

Categories dinner

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

Ingredients

1/2 Onion, finely chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 (19-oz) can red enchilada sauce
1 (28-oz) can fire-roasted diced tomatoes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, drained and rinsed
2 lb. boneless, skinless chicken breasts, cut into thirds
2 1/2 c. chicken broth
1/3 c. cheddar cheese, plus more for serving
1/4 c. heavy cream
Sour cream, for serving
Chopped cilantro, for serving
Sliced lime, for serving
Crushed tortilla chips, for serving

Steps:

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine. Set on high and cook for 3 hours, or until chicken is tender.
Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and heat on low until cheese is melted. Taste and season with salt if needed.
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.

ONE-POT CHEESY CHICKEN ENCHILADA PASTA RECIPE ...

One-Pot Cheesy Chicken Enchilada Pasta Recipe ... image

Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1/2 lb uncooked medium pasta shells
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 cups water
1 bunch thinly sliced green onions, greens and whites separated
2 teaspoons chili powder
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
2 cups finely chopped deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired

Steps:

In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

Nutrition Facts : Calories 550 , CarbohydrateContent 61 g, CholesterolContent 80 mg, FatContent 1 1/2 , FiberContent 9 g, ProteinContent 34 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1000 mg, SugarContent 5 g, TransFatContent 1/2 g

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