This creamy cheesy chicken enchilada soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.
Homemade Chicken Enchiladas
Recipe Summary Homemade Chicken Enchiladas
These enchiladas are great. Even my 5 year old loves them!
Ingredients | Chicken Enchilada Recipes With Cream Of Chicken Soup
1 tablespoon olive oil
2 cooked chicken breasts, shredded
1 onion, diced
1 green bell pepper, diced
1 ½ cloves garlic, chopped
1 cup cream cheese
1 cup shredded Monterey Jack cheese
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon dried parsley
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 (10 inch) flour tortillas
2 cups enchilada sauce
1 cup shredded Monterey Jack cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.
Info | Chicken Enchilada Recipes With Cream Of Chicken Soup
prep:
30 mins
cook:
20 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
TAG : Homemade Chicken Enchiladas
World Cuisine Recipes, Latin American, Mexican,
Images of Chicken Enchilada Recipes With Cream Of Chicken Soup
