Recipe of Favorite Cheese enchilada chowder
Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Cheese enchilada chowder. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cheese enchilada chowder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheese enchilada chowder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Cheese enchilada chowder using 14 ingredients and 2 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Cheese enchilada chowder:
- 1 (15 oz) can black beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (10 oz) package frozen whole kernal corn
- 1/2 cup chopped onion
- 1/2 cup chopped yellow, green or red sweet pepper
- 1 small jalepeno, seeded, if desired, and finely chopped
- 1 (10 oz) can enchilada sauce
- 1 (10.75 oz) can condensed cream of chicken soup
- 2 cups milk
- 1 cup shredded Monterey jack cheese (4 oz)
- 1 cup shredded cheddar cheese (4 oz)
- Sour cream
- Guacamole
- Tortilla chips
Instructions to make to make Cheese enchilada chowder
- In a 3 1/2 to 5 quart slow cooler, combine beans, tomatoes, corn, onion, sweet pepper and jalepeno pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
- Cover; cook on low heat setting for 6-8 hours or on high heat setting for 3-4 hours. Stir in shredded Monterey jack cheese and cheddar cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole and tortilla chips.
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