Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chicken Enchilada Soup




Source of Recipe


everydaycook.com






List of Ingredients



• 4 to 6 chicken breasts
  
• 1 cup butter
  
• 1 onion diced
  
• 1 clove garlic chopped
  
• 1 1/2 cup flour
  
• 1 teaspoon seasoned salt
  
• 2 teaspoon paprika
  
• 2 pints sour cream
  
• 1/4 teaspoon cumin
  
• 1 can green chilies
  






Instructions



1. Cook chicken in 12-16 cups of water until done. Remove chicken from bone and reserve broth
   
2. In a large saute pan, combine butter, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream; stir well. Add remaining ingredients and mix well. Cook until heated through and serve.
   
3. Serve with tortilla chips, grated cheese, green onions and picante sauce.