GREEN CHILE CHICKEN ENCHILADA SOUP RECIPES

Name: Green Chile Enchilada Casserole
Prep time: 20 min
Total time: 1 h 10 min
Yield: 4-6 servings
Ingredients: 2 tbsp. salted butter; 1 onion, diced; 1 15-ounce can green enchilada sauce; 1 7-ounce can chopped green chiles; 1 tbsp. adobo sauce (from a can of chipotles); 13 corn tortillas; 4 c. freshly grated cheddar or cheddar-jack cheese; 1 10-ounce package frozen corn, thawed and patted dry; 1 15-ounce can refried beans; Pico de gallo and chopped fresh cilantro, for topping

GREEN CHILE ENCHILADA CASSEROLE - HOW TO MAKE GREE…

Green Chile Enchilada Casserole - How to Make Gree… image

These enchiladas couldn't be easier: Just layer all the good stuff in a skillet and bake. It's a great and filling meal for your family.

Provided by Ree Drummond

Categories weeknight meals dinner main dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

2 tbsp. salted butter
1 onion, diced
1 15-ounce can green enchilada sauce
1 7-ounce can chopped green chiles
1 tbsp. adobo sauce (from a can of chipotles)
13 corn tortillas
4 c. freshly grated cheddar or cheddar-jack cheese
1 10-ounce package frozen corn, thawed and patted dry
1 15-ounce can refried beans
Pico de gallo and chopped fresh cilantro, for topping

Steps:

Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with
½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.

CHICKEN ENCHILADA SOUP (SLOW COOKER AND INSTANT POT ...

Chicken Enchilada Soup (Slow Cooker and Instant Pot ... image

Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!

Provided by Gina

Categories Dinner Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 18

Ingredients

2 tsp olive oil
1/2 cup onion (chopped)
3 cloves garlic (minced)
3 cups less sodium chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans (rinsed and drained)
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 skinless chicken breasts (16 oz total)
3/4 cup shredded part skim cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped cilantro
4 oz 1 small haas avocado, diced
6 tbsp reduced fat sour cream (optional)

Steps:

Slow Cooker Directions:
Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/2 cups, Calories 333 kcal, CarbohydrateContent 35 g, ProteinContent 30 g, FatContent 10 g, SaturatedFatContent 2.5 g, CholesterolContent 65.5 mg, SodiumContent 812.5 mg, FiberContent 9.5 g, SugarContent 6 g

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