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; 8 corn tortillas; 1 c. chopped onion; 1 clove garlic, minced; 1 can black bean soup; 2 c. shredded, cooked chicken or turkey; 1/2 c. water; 1 tsp. ground cumin; 1 (4 oz.) can chopped green chilies, drained; 1 (8 oz.) jar picante sauce; 1 c. shredded Cheddar cheese

Servings: persons

1/2 c. salad oil
8 corn tortillas
1 c. chopped onion
1 clove garlic, minced
1 can black bean soup
2 c. shredded, cooked chicken or turkey
1/2 c. water
1 tsp. ground cumin
1 (4 oz.) can chopped green chilies, drained
1 (8 oz.) jar picante sauce
1 c. shredded Cheddar cheese

1
In an 8-inch skillet over medium heat in hot oil, fry tortillas one at a time, 2 to 3 seconds per side.
2
Drain on paper towels.
3
Cook onion and garlic in leftover oil in skillet until tender.
4
Stir in soup, meat, water, cumin and chilies.
5
Heat through.
6
Spoon about 1/3 cup soup mixture onto each tortilla. Roll up; place seam side down in oblong dish and pour picante sauce over tops and sprinkle cheese over that.
7
Cover.
8
Bake at 350u00b0 for 25 minutes.
9
Remove cover.
10
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.

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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, 8 corn tortillas, 1 c. chopped onion, 1 clove garlic, minced, 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

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