Souper Enchiladas Recipe

Name: Souper Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1/2 c. salad oil; 1 c. chopped onion; 1 can black bean soup; 1/2 c. water; 1/4 tsp. hot pepper sauce; 1 c. shredded Monterey Jack cheese; 8 corn tortillas; 1 large clove garlic, minced; 2 c. shredded cooked chicken; 1 tsp. cumin; 1 (8 oz.) jar taco sauce

Servings: persons

1/2 c. salad oil
1 c. chopped onion
1 can black bean soup
1/2 c. water
1/4 tsp. hot pepper sauce
1 c. shredded Monterey Jack cheese
8 corn tortillas
1 large clove garlic, minced
2 c. shredded cooked chicken
1 tsp. cumin
1 (8 oz.) jar taco sauce

1
In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time for 2 to 3 seconds on each side.
2
Drain on paper towels.
3
Spoon about 2 tablespoons of the hot oil into 10-inch skillet and cook onion and garlic over medium heat until tender. Stir in soup, meat, water, cumin and hot sauce.
4
Heat through. Spoon about 1/3 cup soup mixture onto each tortilla and then roll it up.
5
Arrange filled tortillas in 12 x 8-inch baking dish.
6
Pour taco sauce evenly over enchiladas and sprinkle with cheese.
7
Cover with foil.
8
Bake at 350u00b0 for 25 minutes.
9
Uncover and bake 5 minutes more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. salad oil, 1 c. chopped onion, 1 can black bean soup, 1/2 c. water, and more.

Yes, Souper Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Souper Enchiladas

How did you like this recipe?

Frequently Asked Questions