Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

• 1 1/4 cups chicken broth
• 10 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 cup green enchilada sauce
• 1 (10 oz) can red enchilada sauce
• 1 teaspoon ground cumin
• 4 cooked, boneless/skinless chicken breast halves
• 1 cup half-and-half

Directions:

1. Combine chicken broth and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
2. Stir in enchilada sauces and cumin.
3. Stir chicken and half-and-half.
4. Serve with tortilla chips. Optional garnishes also include: diced tomatoes, sour cream, cheese, avocado, jalapeno, etc.

Elizabeth's Chicken Enchiladas

Ingredients:

    1 ½ C sour cream

    2 cans cream of chicken soup

    1 7 oz can diced green chilies

    1 10 oz can mild enchilada sauce or salsa

    3 C chopped or shredded cooked chicken

    12 corn or flour tortillas (I prefer flour...)

    1 ½ C shredded cheddar cheese

Directions:

    Preheat oven to 350°F.  In a large bowl mix sour cream, soup, chiles, and enchilada sauce.   In a 9x13 baking pan, spoon 1/3 of mixture in to cover the bottom.   Stir cooked  chicken into 1/3 of the unused mixture.  Roll meat mixture and some cheese in each tortilla, place side-by-side in dish, and cover with remaining 1/3 of mixture.   Top it off with the remaining cheese.   Cover with foil and bake at 350°F for 45 minutes.