Chicken Enchilada Soup Homemade Gourmet Food

EASY CHICKEN ENCHILADA SOUP

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.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
• Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
• Add the diced tomatoes, black beans, frozen corn and stir.
• Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
• Remove from heat and top with green onions and mozzarella cheese before serving.

EASY ENCHILADA SOUP

Steps:

• Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3-5 minutes to soften.Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15-20 minutes, until chicken is cooked through.Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.

CHICKEN ENCHILADAS

Steps:

• Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

CHICKEN ENCHILADA MARINATED CHICKEN- HOMEMADE GOURMET

Steps:

• Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
• Marinade overnight if using the next day.
• If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
• Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.

CHILI'S CHICKEN ENCHILADA SOUP (COPYCAT)

Steps:

• In a large dutch oven add the canola oil over medium high heat.
• Add half the kosher salt to the chicken pieces and add them to the dutch oven.
• Cook the chicken 3-4 minutes on each side, until just cooked through.
• Remove the chicken and add in the onions and garlic and lower the heat to medium.
• Add in the spices and cook for 3-4 minutes until translucent.
• Add in the chicken broth and whisk.
• In a large bowl add the masa harina to the water and whisk it together well.
• Add it into the dutch oven along with the enchilada sauce.
• Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
• Add in the cream cheese and cheddar cheese and stir well until melted.
• Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
• Top the soup with some of the tomato mixture and some crumbled cheese.

CHICKEN ENCHILADA SOUP

Steps:

• In a small bowl, combine all of the spice mixture and set aside.
• Heat a dutch oven or large pot over medium heat with olive oil. Add the yellow onion, red bell pepper and green bell pepper. Saute, stirring until the vegetables are tender, about 5 minutes. While sautéing, season the vegetables with salt and pepper.
• Once the veggies are tender, melt the ghee. Sprinkle in the arrowroot flour and stir until well combined.
• Add the spice mixture and the tomato paste and stir to combine. It's going to look like a sticky mess, but just bare with me.
• While stirring, slowly pour in chicken broth, using a spoon to scrape up the brown bits on the bottom of the pot.
• Add the diced tomatoes and green chiles. Stir to combine and increase heat to bring to a boil.
• Once boiling, reduce heat and stir in the shredded chicken. Cook, simmering and uncovered, for 10 minutes, stirring occasionally.
• Remove from heat, taste and add more salt, if desired.
• Ladle soup into bowls and top with the radishes, iceberg lettuce, cilantro, and serve with lime wedges.
• Serve and enjoy!

EASY CHICKEN ENCHILADA SOUP

Steps:

• Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.
• Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.
• Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.
• Take the pot off of the heat and stir in the cream cheese. Stir until it's melted into the soup. Ladle into bowls and top each with garnishes.

CHICKEN ENCHILADA SOUP

Steps:

• Heat the olive oil in a large pot over medium high heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook for 30 seconds.
• Stir in the masa harina and cook for one more minute.
• Pour in the chicken stock and stir until well combined.
• Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8-10 minutes.
• Add the cheese, whisking to combine well.
• Sprinkle the cilantro over the top of the soup. Serve immediately with assorted toppings as desired.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared.
• In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.
• Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
• Repeat steps to create two more layers.
• Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.
• Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

CHICKEN ENCHILADA SOUP

Steps:

• In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
• Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
• Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.

CHICKEN ENCHILADA SOUP- HOMEMADE GOURMET

Steps:

• In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
• Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
• If you like, add cooked chicken, and heat through, about 5 minutes.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.