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Wednesday, July 24, 2024

Soup Enchiladas

This month’s issue of Now Serving is Soup Enchiladas! This recipe has a special place in my heart, another one learned from looking over the shoulder of my mother-in-law and tweaked over the years to be what we think is perfection now!  

Like all the recipes I’ve written since I began this column, this particular recipe is another make it as you like it, no wrong way, difficult to mess up, old reliable recipe! Our standard serving amount is six, because there are six of us more often than not, so feel free to adjust the ingredients! As for the recipe itself, one of our tweaks is that of roasting the peppers. Either Anaheim or Poblano, whichever is your preference or is available at the time, can be omitted completely, but it just adds another level to the overall dish if you include them, and it’s worth the extra 15 minutes required!  So on to the recipe- now serving Soup Enchiladas!

4-6 corn tortillas per person

Oil to fry tortillas, about a cup

1 22.6oz can cream of chicken soup

1 22.6oz can cream of mushroom soup

Water or milk to prepare soup as directed on label

1 tbsp garlic powder (or to taste)

3 tbsp beef bouillon powder (or Caldo de Res)

1 tbsp onion powder (or to taste)

5 Poblano or Anaheim peppers

Shredded Mozzarella cheese (as desired)

This first step with the peppers is optional. The peppers can be roasted by either placing them directly to a flame on a gas stove top, or in a fry pan on an electric stove top until the outsides are black and crisp. Place peppers into a Ziplock bag and let sit for 5 minutes. Peel all of the burnt skin off and discard, and dice peppers into small pieces.

In a large saucepan or pot, combine the soups and water/milk, garlic powder, onion powder, bouillon powder, and diced peppers. Mix well to combine and cook over medium heat until boiling, stirring occasionally. Reduce heat to low once boiling.

In the meantime, while the soup is heating, heat the oil in a small frying pan until hot. Place one tortilla at a time into oil and let cook for about 10 seconds, flip, repeat on other side. Remove from oil and place on a paper towel lined plate. Continue with all tortillas desired. 

Once all tortillas are cooked, it’s time to assemble.  

On a serving plate, scoop a ladle full of soup onto the plate. Place one tortilla in soup. Place another scoop of soup on top of the tortilla, repeat with remaining 4-6 tortillas, top with desired amount of shredded cheese. Build remaining plates the same way, with desired amount of tortillas per person. Serve and enjoy!

Emily LeBaron
Emily LeBaron
Hi everyone! My name is Emily LeBaron, and I was born and raised in Minneapolis, MN, where I met my current husband of 21 years, Ruben, who was born and raised in Mexico. Over the course of those years, we’ve lived in many places, and have created a family with four children. We moved to Enid in July of 2013, where I was a stay at home mom, and decided to focus and expand on my love of cooking and baking. For cooking, with my husband’s Mexican influence and my need for quick, kid friendly meals, I have collected and tested hundreds of recipes! As for baking, I had a home based bakery, creating custom cakes and cheesecakes, as well as competed in the Garfield County Fair baking competitions. I opened Sweets of Enid in April of 2022, and with three of my four children currently on staff, it’s been a wild ride! I’m now so excited and honored to share my collection of recipes of all kinds, not just baking related! I hope you enjoy the variety of what I plan on sharing, and my email sweetsofenid@gmail.com is always open to requests and questions! Thank you so much, and I hope you come to use these recipes as much as I do!



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