Creamy Chicken Enchilada Soup Recipe 465

Steps:

• Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
• Remove soup from the heat and stir in sour cream until well blended.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
• Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Ladle soup into bowls and top with Monterey Jack cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl mix the soup and sour cream; set aside.
• Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
• Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.