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Creamy Chicken Tortilla Soup with RO*TEL
Lunch Mexican

Creamy Chicken Tortilla Soup with RO*TEL

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
  2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

Potato Soup in Seven Minutes
Lunch

Potato Soup in Seven Minutes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Whisk together cream of chicken soup and cream cheese in a large pot.
  2. 2 Whisk in milk, 2 cups at a time, until smooth.
  3. 3 Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper.
  4. 4 Bring soup to a boil over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender, 30 to 45 minutes.

By Marlene Osborn

Easy Cheesy Chicken Enchilada Soup
Lunch

Easy Cheesy Chicken Enchilada Soup

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
  2. 2 Ladle into bowls and top individual servings with tortilla chips.

By edlong1121

Green Chile Chicken Enchilada Soup
Lunch

Green Chile Chicken Enchilada Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
  2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Creamy Chicken Tortellini Soup
Lunch Italian

Creamy Chicken Tortellini Soup

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
  2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Instant Pot Chicken and Wild Rice Chowder
Lunch

Instant Pot Chicken and Wild Rice Chowder

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

Slow Cooker Sauerkraut Soup
Lunch American

Slow Cooker Sauerkraut Soup

4.4

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Blend cream of mushroom soup, cream of chicken soup, water, and chicken broth in a 4- to 6-quart slow cooker. Stir in sauerkraut, onion, carrots, potatoes, and sausage. Season with dill and garlic.
  2. 2 Cover and cook on Low for up to 8 hours or High for 4 hours. Season with salt and pepper.

By Terrilyn Singleton

Southwestern Turkey Casserole
Dinner Mexican

Southwestern Turkey Casserole

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a mixing bowl, combine chicken soup, mushroom soup, chile peppers, and sour cream.
  3. 3 Line the bottom of a 9x13-inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

By Carrie Spencer

Monster Sour Cream Enchiladas
Dinner Mexican

Monster Sour Cream Enchiladas

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
  3. 3 Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

By Teri Barker

Easy Enchilada Casserole
Dinner Mexican

Easy Enchilada Casserole

4.3

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.
  3. 3 Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.
  4. 4 Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.

By JEANNIED59

Creamy Chicken Enchilada Soup
Dinner Mexican

Creamy Chicken Enchilada Soup

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
  2. 2 Remove soup from the heat and stir in sour cream until well blended.

By JeriM in Austin, Tx

Mexican Casserole with Tortillas
Dinner Mexican

Mexican Casserole with Tortillas

4.2

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  3. 3 Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  4. 4 Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

By Katherine

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)
Dinner Mexican

Mom's Mexican Chicken (Jennifer Sue Jacks Henley)

3.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Add chicken breasts, bring back to a boil, and cook until chicken is no longer pink in the center, about 15 minutes. Drain chicken and reserve 1 cup of chicken water. Shred chicken.
  3. 3 Heat butter in a skillet over medium heat; cook and stir onion and jalapeno peppers in the melted butter until onion is softened, 5 to 10 minutes. Mix cream of chicken soup and reserved chicken water into onion mixture; stir well. Fold shredded chicken into mixture.
  4. 4 Line the bottom of the prepared casserole dish with tortillas; spoon chicken mixture over tortillas. Top with another row of tortillas. Repeat layering until all the chicken mixture and tortillas are used; top with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is melted and lightly browned, about 20 minutes.

By diabetic_dude

Chicken Ranch Enchiladas
Dinner Mexican

Chicken Ranch Enchiladas

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Stir in chicken and cook until no longer pink in the center, about 7 minutes. Whisk together condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13-inch baking dish.
  3. 3 Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
  4. 4 Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

By Amber

Campbell's Easy Chicken and Cheese Enchiladas
Dinner Mexican

Campbell's Easy Chicken and Cheese Enchiladas

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
  2. 2 Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
  3. 3 Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  4. 4 Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.

By Campbell's Kitchen

Grandma Kay's Chicken Enchiladas
Dinner Mexican

Grandma Kay's Chicken Enchiladas

4.4

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish with nonstick spray.
  2. 2 Place chicken breasts in a large saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 15 minutes. Remove from the saucepan, drain, and shred with 2 forks.
  3. 3 Place shredded chicken into a large bowl. Add 1 (8-ounce) package Colby-Monterey Jack cheese and canned green chilies. Mix well.
  4. 4 Spoon about 3 tablespoons chicken mixture in a line down the center of each tortilla and fold tortilla in half, enclosing filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place each enchilada, seam-side down, into the prepared baking dish.
  5. 5 Whisk together condensed soup, half-and-half, chicken broth, and about 1/3 of the remaining Colby-Monterey Jack cheese package in another large bowl until well combined. Pour over enchiladas, then sprinkle remaining Colby-Monterey Jack cheese over the top. Let stand for 10 to 15 minutes.
  6. 6 Bake in the preheated oven until bubbly and cheese topping is melted and beginning to brown, about 25 minutes.

By swannkitten

Chicken Enchiladas with Cream of Chicken Soup
Dinner Mexican

Chicken Enchiladas with Cream of Chicken Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix soup and sour cream in a small bowl; set aside.
  3. 3 Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
  4. 4 Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
  5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By Jeri Reed

Slow Cooker Enchiladas
Dinner Mexican

Slow Cooker Enchiladas

4.3

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Crumble ground beef into a large skillet over medium-high heat; cook and stir until evenly browned. Add water and taco seasoning; reduce heat to low and simmer 15 minutes.
  2. 2 Combine salsa, cream of mushroom soup, and cream of chicken soup in a medium bowl. Reserve 3 cups cheese; stir remaining 1 cup cheese into salsa mixture.
  3. 3 Place 1 layer tortillas to cover bottom of a slow cooker. Top with 1 layer ground beef mixture and 1 layer reserved cheese. Repeat layering with remaining tortillas, beef mixture, and cheese, ending with 1 layer tortillas, topped with remaining cheese. Cover slow cooker.
  4. 4 Cook on High for 45 to 60 minutes.

By AIMS312

Chicken Enchilada Casserole
Dinner Mexican

Chicken Enchilada Casserole

4.4

Prep
30 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix sour cream, salsa, condensed soup, chili beans, and onion in a large bowl.
  3. 3 Layer the bottom of a 9x13-inch baking dish with 1/3 of the tortilla strips. Top with 1/3 of the chicken, 1/3 of the sour cream mixture, and 1/3 of the Cheddar cheese. Repeat layering with remaining ingredients.
  4. 4 Bake in the preheated oven until golden and bubbly, 20 to 30 minutes. Let stand about 10 minutes.

By Anya

Chicken Tortilla Soup III
Mexican

Chicken Tortilla Soup III

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
  2. 2 Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

By Julie

Sour Cream Enchiladas
Dinner Mexican

Sour Cream Enchiladas

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  3. 3 Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

By lara

Pollo en Salsa
Dinner Mexican

Pollo en Salsa

5.0

Prep
10 min
Cook
390 min
Total
400 min

Instructions

  1. 1 Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
  3. 3 Turn slow cooker off. Stir in sour cream and season with salt.
  4. 4 Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

By Keri

Ground Beef Enchiladas
Dinner Mexican

Ground Beef Enchiladas

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
  3. 3 In a medium bowl, mix together yogurt, condensed soup, and cheese.
  4. 4 Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
  5. 5 Bake in preheated oven for 20 to 30 minutes.

By Vanessa Robbins

Cheesy Mexican Casserole
Dinner Mexican

Cheesy Mexican Casserole

4.5

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
  3. 3 Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
  4. 4 Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

By Texasgal60

Salsa Chicken Rice Casserole
Dinner Mexican

Salsa Chicken Rice Casserole

4.4

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  2. 2 Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. 4 In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
  5. 5 Bake in preheated oven for about 40 minutes, or until bubbly.

By Gweneth

White Chicken Enchilada Slow-Cooker Casserole
Dinner Mexican

White Chicken Enchilada Slow-Cooker Casserole

4.1

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
  2. 2 Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
  3. 3 Spray the inside of slow cooker lightly with non-stick cooking spray.
  4. 4 Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
  5. 5 Cook on Low setting for 3 to 4 hours. Top with chives.

By TRISTA5

Best King Ranch Ever
Dinner Mexican

Best King Ranch Ever

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes with green chiles and juice, chicken broth, onion, and canned green chiles together in a bowl, stirring until thoroughly combined.
  3. 3 Place 1/3 of the tortilla strips in a layer into the bottom of a 9x13-inch baking dish; top with 1/3 of the chicken mixture. Repeat layers twice more; sprinkle Monterey Jack cheese on top of the casserole.
  4. 4 Bake in the preheated oven until cheese is golden brown and casserole is bubbling, 20 to 25 minutes. If casserole is still slightly runny, let stand 5 to 10 minutes until firm.

By razzchick