GREEN CHICKEN ENCHILADA SOUP RECIPES

EASY CHICKEN ENCHILADA SOUP RECIPE | ALLRECIPES

Easy Chicken Enchilada Soup Recipe | Allrecipes image

Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.

Provided by Gregory Chapman

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans black beans, rinsed and drained
2 cups chicken stock
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground cumin

Steps:

Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

Nutrition Facts : Calories 389.9 calories, CarbohydrateContent 45.5 g, CholesterolContent 78.3 mg, FatContent 5.4 g, FiberContent 12.1 g, ProteinContent 41.1 g, SaturatedFatContent 1.3 g, SodiumContent 1915 mg, SugarContent 5.6 g

CREAM OF CHICKEN SOUP ENCHILADAS RECIPE RECIPE - FOOD.COM

Cream of Chicken Soup Enchiladas Recipe Recipe - Food.com image

I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 (4 1/2 ounce) can chopped green chilies
8 12-inch flour tortillas
2 cups shredded cheddar cheese
2 cups chopped cooked chicken

Steps:

Heatr oven to 350°F.
Spray 13x9 baking dish with cooking spray.
In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
Spoon remaining mixture onto top of the tortillas and cover pan with foil.
Bake 30 to 35 minutes.
Remove from oven and top with the reserved cup of cheese.
Bake 5 minutes longer, or until cheese is melted.

Nutrition Facts : Calories 1192.9, FatContent 51.2, SaturatedFatContent 22.1, CholesterolContent 132.9, SodiumContent 2413.6, CarbohydrateContent 127.1, FiberContent 7.5, SugarContent 7.7, ProteinContent 53.5

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