The weather is still in the 100’s here in Arizona, but I’m just going to pretend that Fall is almost here. I try to post a new recipe at least once a week, but got a little sidetracked the past 2 weeks. Our baby girl turned One last week! It still feels like yesterday we were bringing her home from the hospital, and now she’s an energetic and sassy one year old! I’ll share some pics and the amazing brisket Danny made on a separate blog post.
For now lets focus on the easy Cheesy Chicken Enchilada Soup. The recipe is adapted from GimmeSomeOven. I know this meal can come together quickly because I had 2 super hungry littles that just could not wait any longer for dinner. What made this soup easy, was the rotisserie chicken and store bought red enchilada sauce. While I do agree that homemade enchilada sauce tastes better, a good quality store bought sauce can be just as good. In this case, it saved me some precious time.
The recipe calls for corn flour (Masa Harina), but I only had cornmeal. It worked, but it did make the soup thicker. If you don’t have corn flour then I would use 1/4 cup of cornmeal instead of half a cup. I had 2 corn tortillas left so I cut those into strips and fried them up to top the soup, along with some avocado and Greek Yogurt. The enchilada sauce I used was mild, so the kids could enjoy the soup. The hubby and I just added extra hot sauce on top of ours. I know this soup will be on rotation once the weather gets cooler.