Wednesday, June 11, 2008

Chicken Enchilada Soup

Mmmm, Mmmm good! This dish is one I made up by combining two different recipes. It is FAST to make -- no kidding, after the chicken is cooked, it takes about 15 minutes! Of course, the dessert finale is one that is made several hours ahead of time and it is SO WORTH IT! This soup is very hearty. The dessert is one that I had for the first time just about 5 years ago and then searched and searched for the recipe. It's another one where I took several (I think it was three) recipes and mixed them up and through trial and error came up with my version. The menu is Chicken Enchilada Soup and Tres Leches Cake, and here's the recipes

4 chicken breast halves, cooked and cut into bite-size pieces
3 cups chicken broth
20 - 6 inch corn tortillas cut into 1 x 1 inch squares
2 - 15 oz cans black beans, drained
2 - 15 oz cans cut corn, drained
1 - 28 oz can mild green enchilada sauce
1 - 28 oz can mild red enchilada sauce
3 teaspoons ground cumin
¼ teaspoon ground cayenne pepper (optional and can be increased)
Sour cream
Grated cheddar cheese
Tortilla chips
In large stock pot, bring the chicken broth to a slow boil; add the tortillas and cook over medium heat until strips soften. Stir in the chicken, black beans, corn, enchilada sauces, cumin and cayenne pepper. Continue cooking until heated through. When serving, top each bowl with a dollop of sour cream and grated cheese. Serve with tortilla chips on the side.

1 pkg yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
½ cup whipping cream
5 oz can evaporated milk
14 oz can sweetened condensed milk
1 cup whipping cream
½ teaspoon vanilla extract
¼ cup powdered sugar
1 quart Fresh berries
(raspberries, blueberries, blackberries, strawberries, etc. It‘s okay to use a variety of mixed berries)
Heat oven to 350 degrees. Grease bottom only of 13 x 9 x 2 inch baking dish or cake pan. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Pierce completely through hot cake every ½ inch with long-tined fork. Mix ½ cup whipping cream, evaporated milk and sweetened condensed milk in a small bowl. Slowly pour milk mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled. Arrange berries on top of cake, reserving a few for garnishing. Beat 1 cup whipping cream, vanilla extract and powdered sugar in medium bowl with electric mixer on high speed until soft peaks form. Spread whipped cream over berries and then garnish with the reserved berries. Store cake in refrigerator.

NOTE: I experimented with this recipe and made a COCOA TRES LECHES CAKE by using:
Chocolate cake mix instead of yellow
Adding 2 envelopes of Mexican chocolate milk mix in with the “tres leches” that was poured over the cake.
Mixing 2 envelopes of Mexican chocolate milk mix with the whipped cream. I eliminated the berries, and garnished with chocolate curls.
If you can’t find the Mexican chocolate milk mix (usually in the Mexican food section of the grocery store), you can make your own by adding ¼ teaspoon ground cinnamon to each pack of regular chocolate milk mix.

1 comment:

Susan's Scribbles said...

Glad you had a chance to add more. The Enchilada Soup is a must try! Thanks much!