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Hey there, chili lovers!
Are you ready to spice things up in the kitchen? I’ve got a game-changer for you.
Today, I’m sharing a quick and tasty recipe for enchilada sauce made with cream of chicken soup.
It’s creamy, zesty, and just the right kick for your favorite dishes.
Trust me, this sauce will bring your meals to the next level!
Let’s dive in!
Suggestions for Ingredient Substitution
Cream of chicken soup can be replaced with cream of mushroom soup for a vegetarian option, or with a homemade cashew cream sauce for a dairy-free alternative. Both options maintain a creamy texture and savory flavor. For the cashew cream, blend 1 cup of soaked cashews with 1 cup of water until smooth.
Tomato sauce can be substituted with pureed roasted red peppers for a milder, slightly sweeter flavor profile. Use an equal amount of pureed peppers as tomato sauce. This substitution also adds a different nutritional profile with increased vitamin C.
Chili powder can be replaced with a combination of paprika and cayenne pepper to adjust the heat level. Use 2 tablespoons of paprika and 1 tablespoon of cayenne pepper, or adjust to taste. This allows for more control over the spiciness of the sauce while maintaining its characteristic red color.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 12-15 g
- Fat: 20-25 g
- Carbohydrates: 80-90 g
Ingredients
- 2 cans of cream of chicken soup (10 oz each)
- 1 15 oz can of tomato sauce
- 3 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Step 1: Combine Ingredients in a Saucepan
Begin by adding all the ingredients to a large saucepan.
Make sure the saucepan is large enough to allow space for stirring and for the sauce to bubble without spilling over.
Step 2: Heat and Stir the Sauce
Set the saucepan over medium heat.
Stir the mixture often to ensure that it heats evenly and to prevent sticking.
Continue stirring until the sauce becomes bubbly and begins to simmer, which should take about 5 minutes.
Step 3: Finish and Store the Sauce
Once the sauce is heated through and has a smooth consistency, remove it from the heat.
You can use the sauce immediately in your favorite enchilada recipe.
Alternatively, let it cool to room temperature, transfer it to an airtight jar, and store it in the fridge for up to 4 days for future use.
