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With choice of corn or flour tortillas. With rice, refried beans, pico de gallo, guacamole, sour cream and choice of flour or corn tortillas.

Combinations With rice, beans, and pico de gallo. Choice of chicken, shredded beef, ground beef and pork with choice of flour or corn tortillas.

Fire-roasted poblano stuffed with cheddar dipped in batter and deep-fried, covered with a homemade ranchero sauce. Chicken, beef or bean with lettuce, tomato, cheddar, guacamole and sour cream served on a crisp corn tortilla.

Guacamole is served with Enchiladas. Two enchiladas filled with slow-simmered chicken, topped with green enchilada sauce and melted Monterey jack.

Two enchiladas filled with tender carnitas, topped with red enchilada sauce and melted Monterey jack. Two enchiladas filled with shredded beef, topped with red enchilada sauce and melted Monterey jack.

Two enchiladas filled with scallops and shrimp, covered with red enchilada sauce and melted Monterey jack. Two enchiladas filled with tender carne asada, topped with red enchilada sauce and melted Monterey jack.

Flour tortilla stuffed with tender chicken then deep-fried to a crispy golden brown. Flour tortilla stuffed with shredded beef then deep-fried to a crispy golden brown.

Flour tortilla stuffed with tender pork then deep-fried to a crispy golden brown. Sinfully rich white chocolate cheesecake made with Oreo cookie crust and covered with caramel sauce.

Large scoop of vanilla ice cream rolled in sugar frosted flakes and cinnamon then deep-fried. Served over ice or blended.

That said, tonight was the night I finally made this recipe with the homemade enchilada sauce and man, this is the first soup in a long time that I can say with certainty I will make again, and again and again.

Wish I had tried it sooner! Subbed the chicken for corn since I live with a vegetarian. I used canned enchilada sauce. This soup is soooo good!

The only change I made was to withhold the cheese from the actual pot of soup and just have it shredded on the side so that people could put as much or as little as they wanted into their soup…helps it be a little more calorie-friendly for those who are watching how much they eat.

I will definitely be making this again and throwing away all of my other chicken enchilada soup recipes because this one is perfect!

Thanks so much for sharing it! My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together.

Heat the oil in a large stock over medium-high heat. To save time, peel and dice the onion for the minute or so that the oil heats. Add the onion and saute for 5 minutes, or until cooked and translucent.

Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.

Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine.

Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.

Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.

Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt. Serve the soup warm with desired toppings.

You May Also Like Leave a Reply Cancel reply Your email address will not be published. Julie Gates — January 29, 9: My husband loved it too!

Tommy Shaw — March 6, Karen K — March 21, 9: Donna McNew — April 30, 4: Katie — November 14, Susan Peterson — April 14, 7: Keiko — April 22, Kelly — April 26, 6: I think the masa harina gives it a great flavor.

I will make this again. Pam Massa — July 21, Britney — August 2, 8: Love love love this soup!! Margaret — October 22, 6:

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Fresh tortilla chips layered with refried beans and Monterey jack. Grilled flour tortilla with melted Monterey jack and cheddar.

With sour cream, guacamole, pico de gallo and spicy ranch. Hearty chicken broth simmered with roasted corn and red pepper.

With sour cream, Monterey jack cheese and crispy tortilla strips. Deep-fried tortilla filled with ground beef, fresh crisp greens. With guacamole, sour cream, tomato and cheddar.

Fresh crisp greens, grilled chicken breast, avocado, tomato, red onion, bell pepper, black olive, Monterey jack, guacamole, sour cream and pico de gallo.

Fresh crisp greens, marinated skirt steak, avocado, pumpkin seeds, tomato, onion and cheese. With chipotle vinaigrette dressing. Three battered fish tacos filled with shredded cabbage, special sauce and pico de gallo.

With choice of corn or flour tortillas. With rice, refried beans, pico de gallo, guacamole, sour cream and choice of flour or corn tortillas.

Combinations With rice, beans, and pico de gallo. Choice of chicken, shredded beef, ground beef and pork with choice of flour or corn tortillas.

Fire-roasted poblano stuffed with cheddar dipped in batter and deep-fried, covered with a homemade ranchero sauce.

Chicken, beef or bean with lettuce, tomato, cheddar, guacamole and sour cream served on a crisp corn tortilla.

Guacamole is served with Enchiladas. That said, tonight was the night I finally made this recipe with the homemade enchilada sauce and man, this is the first soup in a long time that I can say with certainty I will make again, and again and again.

Wish I had tried it sooner! Subbed the chicken for corn since I live with a vegetarian. I used canned enchilada sauce. This soup is soooo good!

The only change I made was to withhold the cheese from the actual pot of soup and just have it shredded on the side so that people could put as much or as little as they wanted into their soup…helps it be a little more calorie-friendly for those who are watching how much they eat.

I will definitely be making this again and throwing away all of my other chicken enchilada soup recipes because this one is perfect!

Thanks so much for sharing it! My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together.

Heat the oil in a large stock over medium-high heat. To save time, peel and dice the onion for the minute or so that the oil heats. Add the onion and saute for 5 minutes, or until cooked and translucent.

Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute. Pour in half of the chicken stock, and stir until completely combined.

Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.

Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.

Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.

Serve the soup warm with desired toppings. You May Also Like Leave a Reply Cancel reply Your email address will not be published. Julie Gates — January 29, 9: My husband loved it too!

Tommy Shaw — March 6, Karen K — March 21, 9: Donna McNew — April 30, 4: Katie — November 14, Susan Peterson — April 14, 7: Keiko — April 22, Kelly — April 26, 6: I think the masa harina gives it a great flavor.

I will make this again. Pam Massa — July 21, Britney — August 2, 8: Love love love this soup!! Margaret — October 22, 6:

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