Recipe by: Elena
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We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, coo...
This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seed...
We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, coo...
This was a hit! Super easy and very tasty. I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. (I shredded them towards the end.) I also use...
This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seed...
This was FABULOUS!!! I used 1 qt. of chicken stock in lieu of broth and water, tossed in 3 raw chicken breasts (shredding 3 1/2 hours after cooking on high in the slow-cooker), doubled the garl...
Wonderful! Definitely cook the chicken in the soup as suggested by previous reviewers. This soup will only be hot and spicy if you use hot ingredients - I used mild enchilada sauce, etc. and m...
Amazing soup!! I took advise of other reviewers and added black beans - definitely a good idea. Also tossed in chicken still frozen and shredded about an hour before serving - worked like a ch...
This recipe, unfortunately, is only worth two stars--barely. Too watery, too spicy, and tasted just like liquid enchiladas. And except for using broth instead of water, which really should have...
Started this Friday morning for our church small group meeting Friday night. The house smelled great! I added a can of black beans (drained and rinsed) and 2 more cups of chicken broth to make i...