Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cheese Enchilada Chowder Recipe
    Lost? Site Map

    Cheese Enchilada Chowder

    Cheese Enchilada Chowder. Photo by i_am_jim

    1/3 Photos of Cheese Enchilada Chowder

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 25 mins

    25 mins

    6 hrs

    ratherbeswimmin''s Note:

    From BHG. A slow-cooker chowder.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
    2. 2
      In a mixing bowl, add the enchilada sauce and cream soup; whisk together.
    3. 3
      Gradually whisk in the milk until mixture is smooth.
    4. 4
      Pour over vegetables in slow-cooker.
    5. 5
      Cover and cook on LOW heat for 6-8 hours.
    6. 6
      Add cheese and stir until melted.
    7. 7
      Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

    Ratings & Reviews:

    • on November 28, 2011

      55

      This was SOOO good! I used cheddar cheese soup instead of cream of chicke (to make vegetarian) and used a poblano pepper instead of bell. It was really good, but I felt like it was missing just a little something...I added just a dash of Hidden Valley Ranch Fiesta Ranch seasoning packet and that made it perfect! Not to mention it was SUPER easy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2014

      45

      Very good! My Dad said he liked it a lot. I thought it was a bit over cooked at 8 hours. I would like to try it at 4 hours. I think the veggies were over cooked at 8 hours. The onion was gone, couldn't find any left. the beans were starting to blow up. The flavor was really good. Understand my crock pot is a beast. Dad said it was a do over dish, meaning he liked it, I was iffy.. I think it is very good and will try it on a day where I won't be gone so long. <br/><br/>Look forward to mastering the veggie version, then I'll try it with some grilled chicken. Yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2012

      55

      Delicious delicious delicious! What a fantastically easy and tummy warming chowder! So glad I discovered this in October...it's going to be a staple this winter!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (110)

    Advertisement

    Nutritional Facts for Cheese Enchilada Chowder

    Serving Size: 1 (459 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 414.9
     
    Calories from Fat 168
    40%
    Total Fat 18.7 g
    28%
    Saturated Fat 10.4 g
    52%
    Cholesterol 51.9 mg
    17%
    Sodium 1399.0 mg
    58%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 8.4 g
    33%
    Sugars 8.9 g
    35%
    Protein 21.6 g
    43%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites