Ingredients for Jiffy Enchilada Chowder A Pantry Recipe
- Pinto Beans
- Rotel
- Whole Kernel Corn
- Enchilada Sauce
- Cream Of Chicken Soup
- Evaporated Milk
- Cheddar Cheese Soup
- Black Olives
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How to Make Jiffy Enchilada Chowder A Pantry Recipe
- In a medium saucepan, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 (15 ounce) can corn, drained, 1 cup milk or water, and 1/2 cup shredded cheddar cheese.
- Add 1 (1 ounce) packet of Ranch seasoning mix, 1/4 teaspoon cumin, and 1/4 teaspoon chili powder. Stir well to combine.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat and simmer for 2-3 minutes, or until heated through and cheese is melted.
- Serve immediately. Top with a dollop of sour cream, extra cheese, chopped green onions, or your favorite enchilada toppings for an extra flavor boost!
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
15g
Fat
31g
Carbs
17g