What's For Dinner? (#134) | NEW Crock Pot Green Enchiladas Chicken Soup Recipe | Easy Dinner Ideas!
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Recipes in this Video
2 recipes
vegetarian
Ingredients
- ●9 lasagna noodles
- ●2 cups ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1 cup grated Parmesan cheese
- ●1 egg
- ●2 cups marinara sauce
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup fresh parsley, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 3In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix until well combined.
- 4Spread a thin layer of marinara sauce on the bottom of a baking dish.
- 5Take one lasagna noodle and spread about 2 tablespoons of the cheese mixture along its length. Roll the noodle up tightly and place it seam-side down in the baking dish. Repeat with remaining noodles.
- 6Once all noodles are rolled and placed in the dish, pour the remaining marinara sauce over the top of the roll-ups.
- 7Sprinkle the remaining mozzarella cheese on top of the sauce.
- 8Cover the baking dish with aluminum foil and bake for 25 minutes.
- 9Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- 10Garnish with fresh parsley before serving.
Equipment
large potmixing bowlbaking dishaluminum foilspatula
Green enchiladas chicken soup is a comforting dish rooted in Mexican cuisine, combining the flavors of traditional enchiladas with the heartiness of soup. This dish is often enjoyed during family gatherings and is a popular choice for weeknight dinners. Variations abound, with some adding different proteins or vegetables, showcasing the flexibility of this beloved recipe.
Ingredients
- ●chicken breast
- ●green enchilada sauce
- ●chicken broth
- ●corn tortillas
- ●black beans
- ●corn
- ●onion
- ●garlic
- ●cumin
- ●cilantro
- ●lime
- ●cheese
- ●avocado
- ●sour cream
Instructions
- 1Cook chicken breast in a pot with water until fully cooked, about 15-20 minutes.
- 2Remove chicken, shred it, and set aside.
- 3In the same pot, sauté onion and garlic until translucent, about 3-4 minutes.
- 4Add green enchilada sauce and chicken broth to the pot, stirring to combine.
- 5Bring the mixture to a simmer over medium heat.
- 6Add shredded chicken, black beans, and corn; cook for another 5-7 minutes.
- 7Cut corn tortillas into strips and add to the soup, stirring gently.
- 8Season with cumin, salt, and pepper to taste.
- 9Simmer for an additional 5 minutes until tortillas soften.
- 10Ladle soup into bowls and top with cheese, avocado, and cilantro.
- 11Serve with lime wedges and a dollop of sour cream.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
Techniques
shreddingsautéingsimmering
Equipment
large potcutting boardknifeladle
🌶️🌶️🌶️Mediummilkcorn
Also Known As
Sopa de Enchiladas VerdesChicken Green Enchilada Soup
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