Quick Chicken Enchilada Soup
Writer: Casey Hart | My Rating: 3.2/5 | Site Rating: 4.8/5
I needed something that wouldn’t wreck every pan in the house—Quick Chicken Enchilada Soup claimed it would behave.
As it warmed, the kitchen smelled like toasty flour and yeast. I resisted the urge to rush the heat, waiting for edges to color before moving anything.
Cleanup stayed sane; I rinsed two bowls and called it progress.
My youngest tried to steal a bite off the sheet pan; tiny fingerprints were the proof.
The flavor leaned safe; the kids ate it, which is its own victory.
I’d serve it with a quick salad and cut fruit—weeknight energy.
Lunchboxes approved: reheated gently, the texture held and the flavor actually rounded out.
A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.
Brushing the crust with garlic butter would help it carry the filling better.
A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.
People hunting quick chicken enchilada soup recipe will appreciate that this doesn’t pretend to be fancy to taste good.
I’d make it again with small fixes and shave a point off the site’s rating.
