Green Enchilada Soup

Recipe Rating:
 1 Rating
Serves: 6-8
Cook Time:
Cooking Method: Stove Top


22 oz bag frozen homestyle hash browns (little squares)
8 oz pork sausage
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1 medium onion, chopped
15 oz can pinto beans
28 oz can green enchilada sauce (las palmas if you can find it)
salt, coarse black pepper, onion powder, chicken bouillon powder
potatos o'brien, corn, chopped bell pepper, salsa or rotel, can cheese soup, etc.

The Cook

Sharron Boerum Recipe
Well Seasoned
Beaumont, CA (pop. 36,877)
Member Since Oct 2010
Sharron's notes for this recipe:
I came up with this because i wanted to make enchilada casserole, using the sausage and beans for bulk since i didn't have enough corn tortillas or cheese...but it tasted so good the way it was, i decided to make a soup out of it...and i'm glad i did...the hubby loved it, i'll definitely be making this again!
I served it with flour tortillas browned in a dry frying pan, then rolled. Would be good with quesadillas or cornbread too.
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Season hash browns with salt, pepper and onion powder to taste, brown in oven til crispy.
Brown sausage in large pot/dutch oven until it starts to turn brown on edges, add chopped onion and continue until sausage is mostly brown and onion is softened. Drain grease.
Add hash browns to sausage and onions, stir. Add pinto beans with liquid and enchilada sauce. Heat through, adding water if necessary, until consistency you like. Taste and add more seasonings if wanted (i used the chicken bouillon, pepper and onion powder - no salt, because the bouillon is salty and adds flavor)


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user Bobby Webb Bobdoescooking - Mar 1, 2014
Bobby Webb [Bobdoescooking] has shared this recipe with discussion group:
"EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
user Bobby Webb Bobdoescooking - Mar 1, 2014
Hi Sharron, I shared several of your recipes to my discussion group. I would like to invite you to my group. Just click hope to see you there. Bobby

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