Jiffy Enchilada Chowder A Pantry Recipe Recipe

Whip up this hearty Jiffy Enchilada Chowder in just minutes! Perfect for busy weeknights, camping trips, or emergency situations, this recipe relies on pantry staples for a delicious and satisfying meal. While canned goods are used for convenience, feel free to substitute fresh ingredients for an even more vibrant flavor. This recipe is a lifesaver when you're short on time or fresh ingredients, delivering big taste with minimal effort.

Prep Time 5 mins
Cook Time 7 mins
Calories 401.8 kcal
Protein 32g
Rating 4.0 (2 Reviews)
Jiffy Enchilada Chowder A Pantry Recipe 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Jiffy Enchilada Chowder A Pantry Recipe

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How to Make Jiffy Enchilada Chowder A Pantry Recipe

  1. 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.
  2. Add 1 (1 ounce) packet of Ranch seasoning mix, 1/4 teaspoon cumin, and 1/4 teaspoon chili powder. Stir well to combine.
  3. 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.
  4. 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