Sarahs Beef Enchiladas With Chicken Soup Recipes

Steps:

• Brown the hamburger; drain off fat, mix in chillies and re-fried beans. Heat and then set aside.
• Mix soup, sour cream and onion together, heat on medium heat until mixed thoroughly.
• Add enough of the soup mixture to lightly cover the bottom of a greased 9x13 inch pan.
• Place a scoop of meat and scoop of soup mixture in each tortilla, sprinkle cheese on top. Place in baking dish. Repeat until dish is full.
• Pour remaining soup mixture on top and top that with the cheese.
• Bake at 300F for 30 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
• Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
• Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
• Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
• Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
• Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
• Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.

Steps:

• Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
• Cover and cook on Low for about 8 hours or High for about 4 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl mix the soup and sour cream; set aside.
• Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
• 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-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
• Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.

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.

Steps:

• Heat oil in large pot on medium-high.
• Salt and pepper chicken pieces and add to hot oil.
• Brown all chicken pieces very well on each side. I find it easy to use long tongs to turn them.
• Add onions and garlic to pot and cook until transluscent. Do NOT overcook the garlic, it will really ruin the flavor of the broth.
• Add 12c. of water, chicken broth, italian seasoning and bay leaves. If you don't have broth I'll add about 2TB of Better than Boullion.
• Simmer for 1-2 hours until the chicken is falling from the bones.
• Remove Chicken from pot and set aside to cool. Strain out onions, bay leaves and any larger chunks of garlic.
• Add celery and carrots and turn heat up to boil, then reduce to simmer. While veggies are cooking, shred or cut up chicken pieces, discarding the skins and bones. Return to pot. At this point, if your stock/liquid has cooked down quite a bit, you can always add more water at this point. I usually do!
• Check vegetables after 20-30 minutes; remove from heat.
• Salt and pepper to taste.
• Enjoy!

Steps:

• Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
• Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
• Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.