Souper Enchiladas
Creamy and flavorful chicken enchiladas featuring black bean soup, melted Monterey Jack cheese, and a hint of cumin, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- In an 8-inch skillet over medium heat, heat the salad oil and fry tortillas one at a time for 2 to 3 seconds on each side.
- Drain the fried tortillas on paper towels.
- Spoon about 2 tablespoons of hot oil into a 10-inch skillet and cook chopped onion and minced garlic over medium heat until tender.
- Stir in black bean soup, shredded cooked chicken, water, cumin, and hot pepper sauce. Heat through.
- Spoon about 1/3 cup of the soup mixture onto each tortilla and roll it up.
- Arrange the filled tortillas in a 12 x 8-inch baking dish.
- Pour taco sauce evenly over the enchiladas and sprinkle with shredded Monterey Jack cheese.
- Cover the dish with foil and bake at 350°F for 25 minutes.
- Uncover and bake for an additional 5 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using a hotter variety of hot pepper sauce. If you’re short on time, you can use store-bought rotisserie chicken instead of cooking your own. Corn tortillas can also be substituted with flour tortillas if preferred, though corn adds a nice traditional touch. To enhance flavor, try adding a sprinkle of lime juice before serving.
Serving Suggestions
Serve the enchiladas hot, garnished with fresh cilantro, diced tomatoes, or avocado slices for added flavor and color. These enchiladas pair beautifully with a fresh side salad or Mexican rice. For a complete meal, consider serving with a side of refried beans or your favorite salsa. They also make a great dish for meal prep or casual gatherings.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil to prevent drying out and heat in a 350°F oven for about 15-20 minutes, or until warmed through. For a quicker option, you can microwave them, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Souper Enchiladas contains roughly 605 calories, with 13g protein, 52g carbohydrates, and 42g fat. It is an excellent source of iron (73% of the Daily Value), vitamin C (39% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1175mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time and store them unbaked in the refrigerator for up to 24 hours. Just cover them tightly with foil or plastic wrap to keep them fresh. When ready to bake, add a few extra minutes to the cooking time since they will be chilled.
What can I use instead of black bean soup?
If you don't have black bean soup, you can substitute it with a can of regular black beans or any other bean soup you have on hand. Just mash the beans slightly to achieve a similar consistency. Alternatively, you can blend canned black beans with some vegetable or chicken broth to create your own bean soup mixture.
Can I freeze these enchiladas?
Absolutely! You can freeze the enchiladas before baking. Just assemble them in a baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. If baking from frozen, increase the baking time by about 15-20 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).