Preheat oven to 400 degrees. Cut corn tortillas into 1/4-inch strips. Place on a large baking sheet and spray with nonstick cooking spray. Sprinkle with Hy-Vee salt. Bake for 5 to 7 minutes or until golden brown and crisp. Cool on a wire rack.
Recipe
Soup, Chili & Stew
Chicken Enchilada Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee corn tortillas | ||
| Hy-Vee salt, to taste | ||
| 1 portion (3 c.) Chicken Enchilada Starter, thawed | ||
| 1 (14.5-oz.) can Hy-Vee chicken broth | ||
| ½ c. Hy-Vee picante sauce |
Things To Grab
- Large baking sheet
- Hy-Vee nonstick cooking spray
- Medium saucepan
Directions
Meanwhile, in a medium saucepan, combine thawed Chicken Enchilada Starter, chicken broth and picante sauce. Heat mixture through. Serve in bowls topped with tortilla strips.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 85mg
- Sodium: 920mg
- Total Carbohydrates: 19g
- Protein: 27g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Holiday 2014.