Jiffy Enchilada Chowder (A Pantry Recipe)
- Ready In:
- 7mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (10 ounce) can rotel, mexican festival tomatoes, drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (28 ounce) can enchilada sauce
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (12 ounce) can evaporated milk
- 1 (10 ounce) can cheddar cheese soup
- 1 (2 1/4 ounce) can black olives, diced
directions
- Mix all together and bring just to a boil.
- Serve immediately. Top with sour cream, cheese, onions if desired.
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Reviews
-
This is a good recipe. I would add one bottle of water though to mix the soups flavor a little and so it is not so rich. If you did have Masa Harina Flour to mix with a little water you could with a small burner or fire make tortillas and it would be great with the meal. I would also add a can of diced green chilies with the juice. Thanks for posting.
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
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