jenn's chicken enchilada soup

my friend jenn gave me this recipe a few weeks ago and we're just trying it for the first time today. you need black beans, diced tomatoes, frozen corn, an onion, a bell pepper (color of your choice), enchilada sauce, cream of chicken soup, milk, pepper jack cheese, and chicken breasts.

let's get started! pour your tomatoes,


black beans (drained and rinsed),


10 oz. frozen corn,


1/2 diced onion and bell pepper...


into the crock pot.

the recipe calls for 4 chicken breasts, but i've learned a trick. if you filet each breast in half, it's like you have four, when really you only have two. we could never eat that much chicken, so i always half the amount the recipe calls for and filet the breasts in half. works like a charm.


voila! one is now two!


place those on top of your veggies in the crockpot.


now in a separate bowl, whisk together your enchilada sauce and cream of chicken soup.


then slowly whisk in your milk until it's all combined.


now pour the liquid on top of your chicken breasts in the crock pot,


like so.


and now my favorite part: cover and cook on low 6-8 hours. isn't that always the best part of crock pot cooking? i love it.


a few minutes before you're ready to eat, take the chicken out.

shred with two forks,


like so!
now pour it back into the soup,

and add your cheese.

stir to mix/melt,

and serve. enjoy!


fyi, i felt like a little something was missing, so i think in the future i might buy some of those tortilla strips that you get on salads/soups in restaurants...just for a bit of crunch. i don't know. i just felt like it needed something. but that's just my opinion. it was still super yummy.

delish! thank you jenn!

jenn's chicken enchilada soup

1 15 oz. can black beans, drained and rinsed
1 14.5 oz. can diced tomatoes
1 10 oz package frozen corn (or a little more than one cup)
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10 oz. can enchilada sauce
1 10.75 oz. can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded pepperjack cheese
4 chicken breasts

in a crock pot, combine drained beans, tomatoes, corn, onion, and bell pepper. place 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 the crock pot. cover and cook on low for 6-8 hours. remove chicken and cut up or shred into bite-sized pieces. add chicken back into soup. top with pepperjack cheese and serve.

chicken enchilada casserole, version 1

i love making chicken enchilada casserole because it tastes pretty much like a chicken enchilada but it's half the work. here is one version, i'll post the other another time. so let's get started. you'll need a package of chicken strips (or 2 chicken breasts), 1 can cream of chicken soup, 8 oz. sour cream, small can of diced green chiles, 6 or 7 corn tortillas, and a cup of grated cheese.
start by boiling your chicken for 30 minutes or until no longer pink. then in a medium saucepan, add your sour cream,

cream of chicken soup,
1/3 can of water,
and green chiles.
turn heat to medium-high, and stir until well-combined and bubbly.
spray a square pan with pam, then pour in 2/3 of your sauce.
about that much.
next, tear your tortillas into bite-size pieces.
like this:
next comes the chicken. this is where strips are easier, but it doesn't really matter. just tear up the chicken and layer on top of the tortillas.
like so.

now pour on your grated cheddar cheese.
and last, add the remaining sauce on top.
spread out evenly, and bake in a 350* oven for 30 minutes or until bubbly. make sure it's bubbly though, because this meal is NOT good cold in the center (which has actually happened before).
and...how anticlimactic. i forgot to take a picture of it finished. ah well. it's still good.

this is a quick and easy chicken enchilada. yum!

sharon's chicken enchilada casserole

a package of chicken strips (or 2 chicken breasts)
1 can cream of chicken soup
8 oz. sour cream
small can of diced green chiles
6 or 7 corn tortillas
1 cup of grated cheese

boil the chicken until no longer pink (about 30 minutes). in a medium saucepan, combine the cream of chicken soup, sour cream, green chiles, and 1/3 of a can of water. mix well and heat until slightly bubble. pour 2/3 of the sauce on the bottom of a square pan. layer the tortillas on top (torn into bite size pieces). then add the chicken (shredded). next comes the cheese, and the rest of the sauce. cook at 350* for 30 minutes or until hot and bubbly

ellen's {easy} chicken enchiladas

my mom makes the best chicken enchiladas. but they are lots of work. i was thrilled when my sister ellen gave me this recipe a few years ago, because it's like 3 ingredients and 20 minutes and you're done. so let's get started:
you'll need green chile enchilada sauce (you can use red but it's not as good in my opinion), 1/4 of an onion, 3/4 cup cheese, a package of chicken, and flour tortillas.boil the chicken for 30 minutes or until no longer pink. i used breasts here because that's all i had. i usually use strips because it's easier to chop.
i refuse to chop onions by hand, so i use this handy little tool. if you don't have one, dice 1/4 of an onion.
(or let your little helper do it for you).
like this! that was easy.
now put it in a pan on medium heat,
chop up your chicken,
and add in with the onions.
brown them together for a few minutes.
open your green sauce and pour a tiny bit in the bottom of your square pan. spread it out with a spoon.
now add 3/4 of the can to your chicken and onion on the stove.
and try not to do this because you need a little bit of sauce left at the end.and then add your 3/4 cup of cheese. i use the pregrated kind for stuff like this because it's so much faster.
stir it all together until the cheese melts and it's kinda bubbly.
then grab a tortilla and spoon some of the mixture in. oh man, i wanna lick that picture this looks so good.
then roll them up, and place them in the pan. easy as 1, 2, 3, 4!now pour the remaining sauce on top--not too much or else the tortillas get kinda soggy. like how my pinky is up in this picture? so proper. spread it out with a spoon, making sure to get some on both ends. they'll get a little crispy without it.
then sprinkle some cheese...i only had a tiny bit left of the pre-grated kind and i was too lazy to grate some myself, so this is all we got. more is better. this is pitiful. i'm embarrassed about this picture.
now pop it into a 350* oven for 20 minutes or until it's hot and bubbly. in my case, i forgot to set the timer and they cooked for almost 40...they were a bit crispy, so i didn't take a picture of them in the pan. they looked better on the plate. and they were still good, just a little crunchy. on the outside. and who doesn't like crunchy? i know i do.
since it was cinco de mayo we celebrated with the pioneer woman's spicy mac & cheese and {virgin} strawberry daquiris. yum!

ellen's chicken enchiladas
1 package of chicken {breasts or strips}
1/4 onion, diced
1 can green chile enchilada sauce
3/4 cup grated cheddar cheese
4 flour tortillas

Boil chicken 30 minutes, then chop up and add to a pan with diced onion. brown for a minute, then add 3/4 of the can of enchilada sauce and 3/4 cup of cheese. stir until cheese melts, then fill tortillas with mixture. roll up and put in a square pan lined with enchilada sauce. pour remaining sauce on top and sprinkle with extra cheese. cook at 350* for 20 minutes.