Skip to content

This is my most requested recipe!

In 2020 my daughter graduating from high school, received a DM.

“I know this is going to sound silly, but remember that soup you had at your 6th-grade murder mystery dinner party, can I get the recipe? I want to serve it at my high school graduation party!”

It’s that good. You’ll be thinking about it for years!

This recipe was created one day when I had zero energy, was exhausted, and the menu called for chicken enchiladas. I made up the filling, and as I was about to soften the tortillas in oil to roll up the enchiladas, I thought, how can I make this easier?

I then decided to warm up the filling I had made, spoon it into bowls, add cheese and chips on top and call it “easy enchiladas!”

This recipe is warming up a bunch of cans, so if you can open a can, you can make this recipe. And because it’s all cans, it’s a great food storage meal, an easy, substantial dinner to make, and the leftovers WILL GET EATEN, so make extra!  

Ceri’s Chicken Enchilada Soup

Here’s basically what I do, and just so you know, you can’t mess this up – – 

It serves at least 14+, but you can easily reduce everything by 1/2 to make less.

However, it’s super delicious, it freezes well, and people will want the leftovers. 

* 4-5 chicken breasts shredded, shoot for around 3+ pounds of chicken 

* OR 4 cans of chicken chunks drained and then rinse the chicken off to get rid of the “canned” smell and salt for taste

OR 3-4 cups shredded pork (this is my favorite)

– It’s not all three meat options, just choose one!  It tastes just as delicious with the canned chicken, really it does!

 * 2-3 small 16-ounce cans cream of chicken soup if you want it thicker, add 3 for sure

* 1 cup or a very large scoop of sour cream (I use light)

 2-3 large cans of green enchilada sauce (large is the 29 ounces) (Macayos brand is our favorite, then Old El Paso or the target brand).

Mix the chicken with the above ingredients in a pot on the stovetop, crockpot, or instant pot and heat up until warm.

Also needed:

4 cups of cooked rice

shredded cheese 1-2 pounds

tortilla chips (we love On The Boarder Brand Best, but serve what you love best, that will make the soup even better)

How to enjoy this yumminess – 

Add about rice 1/2 cup cooked rice (more if you want it less soup like) to the bottom of the bowl, top with a generous amount of the enchilada soup mixture, add a good amount of cheese on top and then either dip chips into the yumminess or crush a bunch of chips over the top and eat with a spoon. 

Instead of rice at the bottom, I usually eat it with shredded lettuce at the bottom, it feels healthier.

Feel free to add toppings such as avocado, tomatoes, lettuce, olives, etc. 

It’s kinda like the idea of Hawaiian Haystacks but tastes very different, so I call it it’s Mexican Haystacks!  It’s that a fun name?

Follow Me