CROCK POT CREAMY ENCHILADA CHOWDER
Easy and delicious for a chilly winter night. Serve with hot flour tortillas to dip into the soup and you have a complete meal. UPDATE: I have never made this soup with the half and half - only the milk and Chef #192332 suggested that the half and half might curdle during cooking, so it should be added with the cheese at the end.
Provided by Sooz Cooks
Categories Chowders
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
- In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
- Gradually stir in the milk, mixing until smooth.
- Pour over bean/corn/tomato mix in crockpot.
- Cover and cook on low heat for 6-8 hours.
- If using half and half add it and the cheese and stir until cheese melted. Turn crockpot to high and cook for another 30 minutes to 1 hour.
- Serve hot soup in individual bowls topped with sour cream, shredded cheese, and/or chopped onion as desired. I also serve flour tortillas on the side for dipping into the soup.
Nutrition Facts : Calories 407.2, Fat 21.2, SaturatedFat 11.6, Cholesterol 63.3, Sodium 1918, Carbohydrate 38, Fiber 6.3, Sugar 6, Protein 18.3
CHEESE ENCHILADA CHOWDER
Make and share this Cheese Enchilada Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 6h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
- In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
- Gradually whisk in the milk until mixture is smooth.
- Pour over vegetables in slow-cooker.
- Cover and cook on LOW heat for 6-8 hours.
- Add cheese and stir until melted.
- Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.
EASY PANTRY CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 3h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the mustard, tamari, honey and ginger to a 9-by-13-inch baking dish. Whisk well to combine. Add the chicken pieces and turn to coat them evenly in the marinade, ending with the skin-side up. Cover with plastic wrap and refrigerate for at least 2 hours and up to 8.
- Remove the chicken dish from the refrigerator 30 minutes before roasting. Toss the chicken pieces again to coat well.
- Preheat the oven to 400 degrees F.
- Add 1/4 cup water to the baking dish and swirl to combine. Roast, basting every 15 minutes, until the internal temperature of the chicken reaches 160 degrees F on a digital thermometer, 45 to 50 minutes. Allow the chicken to rest for 10 minutes before serving. Serve with the reduced sauce.
"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE
I made this recipe up one night when I had no idea what to do with a pound and a half of chicken tenderloins. It came out so well that my husband and I finished off the leftovers the next day and we are not usually leftover eaters. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!
Provided by mama411
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
- Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
- Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
- Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
- Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.9 g, Cholesterol 108.3 mg, Fat 19.8 g, Fiber 6.8 g, Protein 31.2 g, SaturatedFat 9.3 g, Sodium 1911.9 mg, Sugar 8.5 g
PANFISH CHOWDER
With my husband being an avid hunter and fisherman, I can never have enough new fish and wild game recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, potatoes and bacon in a tempting creamy broth. -Cyndi Fliss, Bevent, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.
Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 324mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
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