Awesome! I added chilis to the egg mixture and used mexican spiced cheese, it was so good. The only thing I'll do differently next time is double up on the potatos (I used crispy crowns), I'll double stack them, bc I love the texture of hashbrowns and eggs! Yummy!

Reviewed On: Aug. 22, 2009

I've made this soup 4 times in a month, it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth, so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday, they raved and raved!

Reviewed On: Jan. 28, 2005